1 pound sweet potatoes, peeled
2 cups fresh or frozen chicken broth
1 1/2 cups milk
1 teaspoon salt
1 teaspoon white sugar
1/2 teaspoon paprika
1/2 teaspoon dried basil
1 teaspoon dried dill weed
1/2 teaspoon dried parsley
1 (14 ounce) can marinated artichoke hearts, drained
1 (28 ounce) can artichoke hearts with liquid
1/4 cup olive oil
Place sweet potatoes in a large saucepan with water to cover. Bring to a boil, stirring occasionally. Reduce heat to medium low, cover, and simmer for about 20 minutes.
Remove from heat. Add broth, milk, salt, sugar, paprika, basil, dill weed, parsley, artichoke hearts and marinated artichoke hearts. Bring to a simmer for about 5 minutes, stirring. Place into a large bowl.
Place a salad dressing in the center of a large bowl. Mix together olive oil, artichoke hearts and marinated artichoke hearts. Pour over salad, stirring until evenly coated. Chill in refrigerator.