- 1Â 1/4 c. (310 ml) chicken stock
- 1 x scallion (spring onion), thinly sliced
- 1 tsp (5 ml) lemon juice
- 3 x cooked artichoke hearts, fresh, frzn, or possibly canned, cut into bite-sized pcs
- Â Â Salt and freshly grnd pepper to taste
- 2 Tbsp. (30 ml) heavy cream
Bring The Stock, Scallion, And Lemon Juice To A Boil Over High Heat. Add In The Remaining Ingredients And Return To The Boil, Stirring Occasionally. Serves 1.