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 wateruntil tender, 25 to 30 minutes. Grind all leaves of artichokes in meatgrinder. Mix ground leaves with stock and simmer for about half an hour. Strain if desired. Thicken a little with the cornstarch. Serve with whippedcream on top or a slice of hard boiled egg.