Total Time
55mins
Prep 30 mins
Cook 25 mins

If you have the time and energy, fresh artichoke hearts may be used. Canned artichokes are fine.

Ingredients Nutrition

Directions

  1. Bring 1 cup of chicken stock to a boil over med-high heat in a saucepan.
  2. Add in artichokes; lower heat to med-low and simmer, uncovered, for 6-7 minutes.
  3. In another saucepan, melt the butter.
  4. Add in onion, celery, and garlic; stir/saute 5-6 minutes.
  5. Add in flour; stir until bubbly.
  6. Add in artichoke/stock mixture and stir 1-2 minutes or until thickened.
  7. Transfer mixture to a food processor or blender and process until chunky (may have to do this in batches) (also may use a stick blender).
  8. Return to saucepan; add in remaining stock, half-and-half, salt, and pepper; simmer 5-10 minutes or until flavors are blended.
  9. Ladle into individual soup bowls and float a lemon slice on top.
  10. Note: for a richer soup, reduce stock to 1 1/2 cups and increase half-and-half to 1 cup.

Reviews

(4)
Most Helpful

This recipe looks so delicious.I try the one pick on gourmetrecipe.com last week and it was so delicious. Looking forward to cook it for my dinner tomorrow.

Galoryme July 14, 2011

Delicious! I used vegetable stock, and added a bit of lemon juice. The only problem was the canned artichokes I used, they made the soup a bit stringy, but that can be avoided by removing the tougher leaves before using them.

bisabd3 August 14, 2008

Absolutely great soup...I brushed some French bread with garlic/butter mixture, browned it on the grill to accompany and it was 5 stars all around.

Bayou Andy January 09, 2006

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