Artichoke Soup (Purée)
Cut the bottom out of several artichokes, blanch them, remove the chokes and boil with a little salt, flour, and lemon juice. Then mash them and mix with one (or more, according to the number of people) cupful of Béchamel sauce (see Sauces, p. 119); rub through a sieve, add enough good stock to make a thick soup, and serve with small croûtons (fried bread).