Cream of Artichoke Soup Home . Contents . Index . Search . Glossary

Print Friendly Recipe Recipe Information Serves/Makes:4 or more Ingredients 4 cups (950 ml) water 1 tbsp (15 ml). lemon juice 1 tbsp (15 ml). oil 4 garlic cloves, crushed 3 lbs (1.4 kg). artichokes (3 to 4 medium, trimmed of thorns) 2 cups (475 ml) chicken stock 1 cup (225 ml) half-and-half 1 tsp (5 ml). ground pepper 1 tsp (5 ml). salt 1 sprig of fresh thyme or 1 tsp (5 ml). dried thyme Preparation Bring water to a boil with oil, lemon juice, and two garlic cloves. Add the artichokes and cook 45 minutes. Remove hearts and puree in food processor with some of the stock, remaining garlic, salt, and pepper. Slice 1/2 cup (125 ml) to 1 cup (225 ml) of the tender end of the leaves into thin strips. Reheat soup with leaves, half-and-half, and thyme. Comments Reminiscent of the soup at Duarte's Restaurant in Pescadero, Calif. Quantity Calculator Adjust the Serves/Makes quantity to: Set to 0 for the original quantity

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