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2 C Cooked chicken
1 14 oz. can artichoke hearts, quartered
1/2 C butter
1/2 C flour
1/2 C chopped onions
1/2 C chopped celery
1/4 C chopped green bell pepper
1/8 C minced garlic
1 1/2 Qt warm chicken broth
8 oz. heavy cream
1/2 C sliced green onions
1/2 C chopped parsley
1/2 T thyme
1/2 T basil
salt and pepper to taste
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