Since January, when Rob Dalzell opened Souperman a spoon's throw from 1924 Main (where he's owner and executive chef), we've heard regulars swearing by the Thai coconut-chicken soup and the Moroccan lamb and lentil. But one of Dalzell's creations stands out so much that we figure it must be laced with some secret addictive substance. The lemon chicken and artichoke soup has a broth that's perfectly tangy yet mild enough to provide a subtle backbone for bite-sized cubes of seasoned chicken and delicately floating artichoke petals. The hearts sink to the bottom of the cup, where they blend with pleasingly curly grains of wild rice. How are the clam chowder and the roasted tomato? We may never know.