Guest guest Posted October 16, 2008 Report Share Posted October 16, 2008 Artichoke and Garlic Soup 6 artichoke hearts (fresh, frozen,canned or jarred)* 3 cloves garlic, chopped 3 Tbl butter 1 large potato, peeled (optional) and diced 4 cups vegetable stock salt pepper Directions Heat Tbl. butter over medium heat, and sauté the artichoke hearts and garlic, stirring frequently, until golden. Add potato and stock, bring to a boil, lower heat, cover, and simmer about 10 minutes, until the veggies are tender. Blend potato and artichokes with a little bit of the cooking liquid until smooth. Transfer back to the pan, season with salt and pepper, stir the purée into the remaining liquid, and reheat. Serve immediately. Notes *Fresh artichokes: pull off the leaves, trim out the hairy choke, and blanch for a minute or two in boiling water with 2 T of lemon juice. Frozen artichokes: thaw and drain well before using. Jarred ir canned artichokes: make sure they are just in water, not marinated. This recipe, Quote Link to comment Share on other sites More sharing options...
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