1 (14-ounce) can artichoke hearts, drained
1-1/2 cups chicken broth
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon ground white pepper
1 cup heavy cream
In a blender puree artichoke hearts with chicken broth.
Place mixture in a saucepan with lemon juice, salt and pepper. Heat just to boiling. Remove from the heat and stir in cream.
Makes 4 servings.