8 oz frozen artichoke hearts (not canned)
1 cup chicken stock
1 diced onion
4 oz sliced mushrooms
1/2 Tsp smoked paprika
1 Tsp Lemon juice
1 Tbs Honey
2 heaping Tbs sour cream
Salt to Taste
In a shallow fry pan, add the onions and mushrooms to 1 Tbs extra virgin olive oil. Cook over medium heat until the shallots are translucent.
In a 4 qt or larger saucepan add the artichokes, chicken stock, paprika, honey and lemon juice. Bring to a boil and cook until artichokes are tender. Add shallots and mushrooms.
Puree using either a blender, immersion blender, or food processor.
Immediately prior to serving whisk in sour cream and add salt to taste.