Sauté onion and celery in 1/4 cup butter. Cover and cook on low for 20 minutes. Add artichoke hearts. Toss. Add salt and pepper (don't over season.) Add chicken broth.
Bring to boil and simmer for 30 minutes. Cool to room temperature. Put in blender and purée. Return to pan. Add milk and half and half. Simmer until heated through. Swirl in 2 Tbsp butter and add sherry.Servings: 4