| 1 | Bring stock to a boil in a heavy large pot. |
| 2 | Add artichokes. |
| 3 | Reduce heat to medium and cook until leaves pull away easily, about 30 minutes. |
| 4 | Remove artichokes from stock using tongs as an aid. |
| 5 | Reserve stock. |
| 6 | Peel off artichoke leaves and reserve for another use. |
| 7 | Scoop out chokes and discard. |
| 8 | Cut artichokes into pieces. |
| 9 | melt butter in a heavy large saucepan over low heat. |
| 10 | Add flour and stir 2 minutes. |
| 11 | Gradually whisk in reserved artichoke cooking stock. |
| 12 | Increase heat and bring soup to a boil, stirring frequently. |
| 13 | Reduce heat to low and cook 30 minutes, stirring occasionally. |
| 14 | add chopped artichoke hearts, 1 cup half and half and sherry to soup and simmer 5 minutes. |
| 15 | Puree soup in a blender in batches. |
| 16 | Strain through a sieve. |
| 17 | Season with salt and pepper. |
| 18 | Bring soup to a simmer in a heavy large saucepan, thinning with more half and half if necessary. |
| 19 | Ladle into bowls. |
| 20 | Garnish with dollops of whipped cream. |
| 21 | Sprinkle with chives. |
