Roasted Garlic Soup with Artichoke Croutons

3 garlic heads
olive oil
2T flour
4c chicken stock
1 artichoke
2 lemons
2 garlic cloves
1/2 small onion
4 slices of bread
Swiss cheese

Cut off the tops of 3 garlic heads. Cover with 2T olive oil and bake at 400° for 30-40 minutes in cazuela. Squeeze out cooked cloves into olla. Mash garlic and mix in 2T flour. Add 4C chicken stock, 1 sprig thyme and season with salt and pepper. Bring to a boil simmer for 15 min. Prepare 1 artichoke- cut off woody stem, cut off 1/3 of the top and take out the choke( the fuzzy middle). Cut in 1/8ths lengthwise and rub with lemon. Squeeze 2 lemons into pot of boiling water. Add artichokes and cook 10 min. Heat cazuela with 2T olive oil. Add 2 grated garlic cloves, 1/2 chopped small onion and artichokes, sauté 5 minutes until lightly caramelized. Spread garlic infused olive oil over 4 slices of bread. Top bread with artichokes and Swiss cheese. Toast until brown. Slice bread and add to soup.