Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      large         artichokes  -- up to 8
   1                    onion  -- diced
     1/2  teaspoon      salt
     1/4  teaspoon      pepper
   1                    bay leaf
   2      tablespoons   vegetable oil
   3      tablespoons   lemon juice
   2      cloves        garlic
   2      cups          chicken stock
   1      cups          heavy cream

Preparation:

You are probably referring to Duarte's restaurant in Pescadero, CA, which is justifiably famous both for its artichoke soup and for its olallieberry pie. (Apparently locals pronounce the name "DU-art's", as opposed to "duARte's" -- very odd) My SO and I have been to Duarte's many times, and on more than one occasion have planned trips around being there at mealtimes (one time twice in a day). The most recent time, we noticed up on the wall an old yellowing newspaper article about the place which contained the recipe for their artichoke soup. We each memorized half, and wrote it down immediately once we got back to the car. The following is an adaptation: Prepare the artichokes for steaming: Remove and discard tough outer leaves of the artichokes. From the top, scoop out and discard the innermost section, along with the stringy thistle part above the heart. You should be left with most of the leaves together with the heart. (Sorry about the lack of clari