COOK`S CORNER : CONCOCT A POTFUL OF CREAMY ARTICHOKE SOUP.

Byline: Marge Powers

A similar recipe for an artichoke soup served at a restaurant at the Pebble Beach Golf Course was requested by Carol Stamey of Saugus.

Ruth Nebron is sharing a version from one of her cookbooks, which might help.

CREAM OF ARTICHOKE SOUP

(Shared by Ruth Nebron, Valley Glen)

4 cups chicken stock

4 thin onion slices

1 whole clove

Pinch ground nutmeg

1/4 teaspoon freshly ground pepper

3 cooked and drained artichoke bottoms

2 tablespoons cooked rice

1 1/2 cups scaled milk

Salt to taste

1/2 cup half-and-half mixed with 1 beaten egg yolk 

1 tablespoon sherry

In a saucepan, combine chicken stock, onion slices, clove, nutmeg and pepper. Heat mixture.

Force artichoke bottoms through a sieve and add to stock mixture in pan. Simmer soup 25 minutes. Then add cooked rice and scalded milk and bring soup to a boil.

Strain hot soup into another saucepan. Season with salt to taste, then bring again to a boiling point and gradually stir in cream mixture.

Just before serving, stir in sherry.

From ``Gourmet Menu Cookbook,'' 1963.

Can you help

If you have recipes that can help these readers, please send them along to us at the address below to share in a future column.

Does anyone have a recipe similar to the killer shrimp served at the Killer Shrimp restaurant in Studio City?

- Lucile Wilson

North Hollywood

I would like a recipe similar to the Hawaiian spareribs served at the now-closed Kelbo's. The ribs were slightly sticky but not overly sweet and served with a pineapple spear and a sliced orange.

- Jean Prentice

Thousand Oaks