2 cups marinated baby artichoke hearts, with marinating juices (Vigo, etc)
1 cup minced celery
1 cup minced carrots
1/2 yellow onion, minced
1 tablespoon extra virgin olive oil
1 quart chicken stock
1 cup heavy cream (or half and half for weight loss purposes)
juice of 1 lemon, pinch lemon zest
salt and pepper to taste
pinch of fresh tarragon
Heat a large stock pot over medium heat, sweat the onion until translucent with salt and pepper, add celery and carrots, cook several minutes until tender, add the chicken stock along with the lemon juice and zest and and simmer for 20 minutes.
Remove from heat, allow to cool slightly. Add the artichoke hearts, place in a blender or food processor and puree. Add the cream and continue to pulse. Adjust seasonings (salt and pepper to taste) and add the pinch of fresh tarragon. Serve heated, room temperature, or chilled, as desired.
