In a large kettle, place the artichokes, water, chicken stock and scallions.
Bring to a boil and cook, covered, for 45 minutes.
Drain and cool artichokes, reserving cooking liquid. Scrape off the tender parts
from bottoms of leaves and remove hearts. Puree scrapings in a blender or food processor,
adding cooking stock and lemon juice. When cool, add cream and seasonings.
Chill thoroughly and serve in chilled bowls with one of the following garnishes:
hardboiled egg slices, minced parsley or chives, a dollop of sour cream, sliced
lemon or lime, watercress, or a dollop of whipped cream.