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This hearty French soup comes from the land of truffles and foie gras, where it is popularly eaten by Perigord farmers for breakfast as well as other meals. It's an easy, attractive, and filling soup for you artichoke diehards out there. Serve hot over toasted French bread to four for lunch or a light dinner.

• 3 small onions, sliced
• 1 Tablespoon bacon fat
• 1 Tablespoon flour
• 1 garlic clove, minced
• 1 15-oz. can tomatoes, seeded and chopped (reserving liquid)
• 4 cups chicken stock
• 4 cooked artichoke bottoms, diced, or 1 8-oz. package of frozen artichoke hearts, quartered

Garnish: 4 thick slabs of toasted French bread

Saute the onion in the bacon fat until lightly browned, then sprinkle in the flour and minced garlic and stir over medium heat for a minute or two. Stir in the tomatoes and cook until soft--about 5 minutes. Mash the tomatoes, then pour in the stock and reserved tomato juice. Boiling gently for 30 minutes. Stir in the artichoke and cook 20 more minutes.

When ready to serve, ladle over the toasted bread slices.