Prep 10 mins
Cook 30 mins
From the Stinking Rose Restaurant in San Francisco, CA. Very simple, hearty, and delicious, not to mention delightfully garlicky. If using as a main dish (served with bread), it serves six, as part of a full soup/salad/bread/entree/dessert meal, twice that, I think. I wasn't really watching the clock while I made this; if you don't count roasting the garlic, then it takes an hour, give or take 15 minutes.
- 3 (9 ounce) cans water-packed artichoke hearts
- 2 medium chopped onions
- 3 sprigs fresh thyme
- 2 whole bay leaves
- 4 cups chicken stock
- salt and black pepper
- 1⁄2 cup roasted garlic, puree (that is about 3 heads of roasted garlic)
- 1 cup heavy cream
- 4 ounces grated monterey jack cheese
- Cut artichokes in half; place in pot with onions, thyme, bay leaves, and chicken stock.
- Add salt, and bring to a boil.
- Cook until artichokes are very soft.
- Puree the soup using a hand held blender/food processor.
- Strain if you like, or pass through a food mill.
- (Just to get out the bay leaves and thyme) Return soup to pot, bring to a simmer, then add the roasted garlic, cream, and cheese.
- Stir/whip until smooth and cheese is incorporated.
- Adjust seasoning with salt and pepper if you like and serve.
This sounded so good, but just didn't work for us. I should have used more cheese and less onion. Will probably not make this one again,
Really good and easy to make. The recipe didn't specify the size of the cans of artichokes but I assumed they were "regular" sized and used 3 14 oz. cans. I was also confused by the 1/2 cup roasted garlic being listed twice, but assumed it a typo so I just pretended it was there once. I pureed using a hand held blender and just took out the bay leaves. Didn't feel the need to strain it more. Overall, it was very good. Nice and garlicky, way artichoky (is that a word? LOL) and a little creamy. Yum! We had has a simple dinner with bread. Will definitely make again.