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Stuffed Artichoke Soup



In a large saucepan, heat oil over medium-high heat. Add onions and cook, stirring frequently, until tender, 3-5 minutes. Add garlic and cook, stirring constantly, for 2 minutes more. Add anchovy paste and stir until dissolved. Add artichokes and cook, stirring frequently, for 5 minutes. Add chicken stock and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, for 20 minutes. Reduce heat to low, stir in lemon juice and gradually whisk in bread crumbs and Parmesan cheese. Cook until cheese is melted. Add parsley flakes, oregano and cayenne pepper. Season to taste with salt and black pepper. Makes 10-12 servings.

*Or 10 cups chicken broth enriched with 2 tablespoons chicken base.