This a favorite recipe given to me by my mom. Her friend Annie V. gave it to her when we lived in New Orleans. I've adapted it slightly to make it vegetarian and it is delicious!

Artichoke Soup

2 onions, chopped
5 garlic cloves, pressed
2 cans of artichoke hearts, halved and drained
olive oil
1 stick butter (or margarine, or use extra oil)

Cover the bottom of a dutch oven with olive oil, melt 1 stick of butter and then saute the onions and garlic. Add artichoke hearts and saute all together for a little while.

Add these spices:
2 T dried parsley
2T dried basil
1t. dried oregano
1 pinch of dried thyme

Add 7-8 cups of vegetable broth. Cover and cook on low for 3 hours. (or you could cook it all day in a crock-pot)

Add 2 T. flour in 1/2 cup water.

Stir and add a handful of vermicelli.

Cook 30 more minutes.
Serve over a bread crouton and sprinkle with fresh parmesan cheese.