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Ingredients

1 jar (6.5 oz.) CARA MIA marinated artichoke hearts
1 cup thinly sliced celery
1/4 cup chopped onion
1/2 cup water
1 chicken bouillon cube, crumbled
2 tsp. cornstarch
3/4 tsp. salt
2 cups half and half
1 Tbs. lemon juice
1 Tbs. chopped pimiento
1 Tbs. chopped parsley

Directions

Drain marinade from artichokes; cut larger ones in halves. Spoon off 2 tablespoons of the marinade into a saucepan. Add celery and onion. Sauté just until tender-crisp. Add water and bouillon cube. Cover and simmer 10 minutes. Stir cornstarch and salt into half-and-half. Add to hot mixture. Cook, stirring, until mixture boils and thickens slightly. Add artichokes to soup, and heat. Stir in lemon juice, pimiento and parsley.

Servings

4