This does not seem to be a traditional way of treating artichokes (never saw it in an "authentic" cookbook), but the flavors are Greek-to-Middle Eastern … and wonderful! Found it in Dana Carpender’s 500 Low Carb recipes … and then I added the mushrooms.
1/2 med onion (more or less)
2 stalks celery
1 clove garlic
8 oz mushrooms, sliced
2 – 4 TBS butter
1 can artichoke hearts
1 qt broth (chicken or veg, something mild)
juice of 1/2 lemon
1 c 1/2 and 1/2 or 1/2 c cream
salt, pepper, cayenne, possibly dill?
Chop and saute the vegetables in the butter in stockpot.
Run artichoke hearts and 1/2 – 1 cup broth in blender till pureed. Add puree and remainder of broth to stockpot.
Add cream. Add lemon juice. Mine curdled but with pureed hearts the texture was still okay (I used half and half).
Can be served hot (with mushrooms), or cold. The dill would be a nice addition to a cold version.
Dana’s recipe points out that much of the carb in artichokes is inulin, which is not digested.