- 2 cans (about 14 ounces each) of artichoke hearts, drained and chopped
- 2 large onions, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable or chicken broth
- 1 potato, peeled and diced
- 1 cup milk or cream
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
