FoodRecipesSoups
1 pound artichokes
1 pound soup bones
4 cups water
salt to taste
1 tablespoon cornstarch
Boil soup bones in water to make stock. Boil artichokes in salted water
until tender, 25 to 30 minutes. Grind all leaves of artichokes in meat
grinder. Mix ground leaves with stock and simmer for about half an hour.
Strain if desired. Thicken a little with the cornstarch. Serve with whipped
cream on top or a slice of hard boiled egg.