In a heavy soup pot, melt butter and add flour and stir constantly
for 2
minutes. Add reserved artichoke liquid, stock, heavy cream and
milk,
stirring between each addition. Add basil, salt, pepper and hot
sauce.
Must use fresh basil. Gently stir in chopped artichoke hearts
and
crabmeat. Top with Smoked Red Bell Pepper Sauce in the design
of your
choice.
Make Sauce
Take the pepper and place on charcoal grill or under oven broiler.
When
skin is charred, place in a paper bag for approximately 10 minutes.
Remove skin and seeds and place flesh in blender with 2 tablespoons
of
olive oil and process until smooth. Place sauce in a squeeze bottle
and
swirl on top of each individual bowl or in a tureen for an elegant
look.