Stuffed Artichoke Soup

1 cup olive oil
1/2cup chopped garlic
Juice from one lemon
4 cans artichoke quarters, drained and chopped
1/2 cup flour
64 oz. Chicken Broth
1 to 2 cups Italian bread crumbs
1 pound grated Parmesan cheese
1 cup sliced or minced green onions
1 teaspoon salt
1/2 teaspoon black pepper

Heat olive oil in large soup pot and add garlic. 
Sauté for 3 minutes. 
Add lemon juice - use more if desired. 
Add artichoke quarters and simmer, stirring, for
5 minutes. Blend in flour, stirring, for 3 minutes.

Add chicken broth and mix well. 
Simmer for 20 minutes.

Whisk in bread crumbs gradually, stirring constantly 
until thickened. 
You may not need full amount of bread crumbs.

Lower heat and whisk in parmesan, stirring 
constantly until blended. Add green onions.
Taste and add salt and pepper. 
Turn off heat. 
Enjoy with garlic bread.