Ingredients

　　1/2 stick butter

　　1/4 cup olive oil

　　1 medium yellow onion, chopped

　　5 cloves garlic, peeled and chopped

　　Three 14-ounce cans artichoke hearts, drained and coarsely chopped

　　5 1/2 cups chicken broth (three 14 1/2-ounce cans)

　　1 tablespoon chopped fresh parsley

　　1 teaspoon Italian seasoning

　　2 tablespoons stone-ground whole-wheat flour

　　1 cup water

　　Grated Parmesan cheese, to garnish

　　Combine the butter and olive oil in a 3-quart saucepan over medium-high heat. When the butter has melted, add the onions and garlic. Sauté until the onions are translucent, about 3 minutes. Add the artichoke hearts, broth, parsley, and Italian seasoning. Bring to a low boil, then reduce the heat to low, cover, and cook for 30 minutes. In a small bowl, dissolve the flour in the water. Stir the mixture into the pot, and raise the heat to medium. Cook, uncovered, for about 15 minutes more, until thickened slightly. Just before serving, sprinkle each bowl of soup with some Parmesan cheese.

　　Cooks' Note

　　You can’t miss with this garlicky delight, which boasts tasty artichoke hearts floating in a broth seasoned with lots of savory herbs and thickened with a little whole-wheat flour. Canned artichoke hearts work just fine in this recipe, but you could substitute three 10-ounce packages frozen, thawed artichoke hearts if you prefer.

　　Sugar Busters! Quick & Easy Cookbook