Artichoke Bisque With Parsley-Lemon Gremolata

By Sunset
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2 tablespoons butter or margarine

1 onion (8 oz.), peeled and chopped

3 tablespoons all-purpose flour

6 cups fat-skimmed chicken broth or vegetable broth

3 packages (8 oz. each) frozen artichoke hearts

1/2 teaspoon dried tarragon

Softly whipped cream or sour cream

Parsley-Lemon Gremolata

Salt and white or black pepper

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