Artichoke Soup


3 Whole artichokes
1 Bulb fennel, trimmed and diced
1 Onion, chopped
1/2 cup Heavy cream
2 quarts Water to cover
Salt and pepper to taste
2 cloves Garlic, minced
1 tablespoon Margarine
1 pound Mussels - cleaned and debearded
1/2 cup Dry white wine
1 Lemon, juiced
3 tablespoons Chopped fresh parsley


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