Artichoke Chowder Recipe

Heat the oil in a skillet and sauté the onion until golden.

Add the mushrooms, artichokes, and stock.

Bring to a boil, cover lightly, reduce to a simmer and cook for about 5 minutes.

Add the peas, cover, and cook until tender.

Stir in the milk mixture, return to a boil, and cook, stirring until thickened.

Turn off the heat, and adjust the salt and pepper to taste.

Serve at once, alone or as part of a menu, with heated French bread slices or rolls on the side.