Asparagus & Morels In Wild Mushroom Vinaigrette

19 oz Artichoke hearts drained

1 1/2 c Chicken broth

1 T Lemon juice

1/2 t Salt

1 ea Dash of white pepper

1 c 18% table cream

1 ea Thin slices of lemon

Puree artichokes and chicken broth. Place in saucepan with lemon juice, salt and pepper. Heat just to boiling. Remove from heat and stir in cream. Chill Soup. If hot is required, reheat, but to not boil. Garnish with lemon slices. Yield 4-6 servings.