Cream of Artichoke Soup1/4 cup butter1/4 cup flour8 cups well-seasoned chicken broth1 cup evaporated milk or heavy creamSalt and white pepper1 package frozen artichoke hearts1/2 teaspoon nutmegDry sherryGarlic croutonsCook frozen artichoke hearts in salted water according to package instructions. Allow to cool in their cooking liquid and purée in blender with 1 or 2 cups of their cooking broth. Set aside.In a Dutch oven, heat butter and add flour. Cook, stirring often, for 2 minutes, but do not let it brown. Slowly add 2 cups of the broth and the evaporated milk or cream. Cook until smooth, stirring often. Add remaining broth, then season to taste.Strain puréed artichokes into chicken stock mixture and bring to a boil. Lower heat and simmer for 5 minutes, stirring often. Add nutmeg and correct the seasoning.Serve laced with dry sherry and topped with fresh garlic croutons.