4 or 5 artichokes
1/4 cup melted butter or margarine
3 tablespoons all-purpose flour
1 cup heavy cream
1 cup chicken broth
salt to taste
2 cups cooked and shredded chicken, 2 tablespoons dry sherry
4 or 5 artichokes
1/4 cup melted butter or margarine
3 tablespoons all-purpose flour
1 cup heavy cream
1 cup chicken broth
salt to taste
2 cups cooked and shredded chicken, 2 tablespoons dry sherry
Cut off the stems of the artichokes with a sharp knife
Trim 1/3 of the top leaves from each artichoke
Remove tough outer leaves
Arrange artichokes in a pot with a small amount of water and salt, bring to a boil
Cover and simmer for about 25-30 minutes, or until leaves can be easily removed
Remove the fuzzy central part and drain the artichokes upside down
In another pan, melt butter or margarine, add flour, whisking well, then add heavy cream, chicken broth, and salt
Simmer over medium heat, stirring constantly, until mixture thickens and starts to bubble
Add cooked chicken, whisk well, and season with salt and pepper
Just before serving, stir in dry sherry
Fill artichokes while still warm with this sauce, serve 4-5 per person.
