Ingredients
15 oz artichoke hearts (with or without marinade)
15 oz canned diced tomatoes
8 oz chicken broth
1 T garlic, minced
1 sm onion or 2 leeks, finely chopped
3 bay leaves
1 T butter
1/2 c white wine
1 t dried basil, crushed
salt and pepper to taste
Preparation
Puree 2/3 of the tomatoes and artichoke hearts, add to pot, chop remaining diced tomatoes and art. hearts as desired (if you don’t like chunks, puree it all!) Add chicken broth to pot and heat. While heating above, add onions(leeks), garlic, and bay leaves to skillet with butter and brown til bay leaves are “flimsy”, add all to pot. Add white wine, crushed basil, salt and pepper to taste, heat through and enjoy.
