When I was young I remember my mom and both my grandmothers cooking artichokes on the stove and the smell was always amazing! Either plain or stuffed they were soooooo good!! I’ve just loved the artichoke’s taste ever since then. I also remember fondly long ago as a teenager, my brother & I went on a trip with my grandparents to California and they took us to an artichoke plantation where they were grown so we could see the artichokes harvested. We even got to sample all kinds of ways you can cook and eat the veggie, it was so awesome to see, the fields were endless, rows and rows of green bushes with bulbs sprouting ontop, so neatly planted and people walking the fields hand picking each one. I so look forward to artichoke season every year and cook up batches for us to enjoy throughout but while we wait I found this easy recipe for a creamy soup that tastes just like you were eating that heavenly artichoke by hand…..
At Ocean Mist Farms, CA
12 oz. package fresh flash frozen artichoke hearts, thawed (from Trader Joes)
1 1/2 to 2 cups milk
4 tbsp. butter
2 cups chicken broth
3 cloves garlic, finely chopped
salt and freshly ground pepper, to taste
1⁄2 cup cornstarch + (add more if needed to help thicken soup as you desire)
1 cup heavy cream
olive oil to drizzle
Purée artichoke hearts with milk in a blender, add enough milk to make a creamy consistency. Transfer puréed artichokes to a lg. pot with the butter, chicken broth, garlic, add salt & pepper to taste. Bring to a boil, reduce heat to low, and simmer, covered, for 1 hour, stirring occasionally.
In a small bowl, whisk together cornstarch with 1⁄2 cup cold water. Vigorously whisk cornstarch mixture and heavy cream into soup. Raise heat to medium and cook, whisking frequently, until slightly thickened. Ladle soup into bowls and drizzle with olive oil, garnish with parsley and a lemon wedge if desired. Serve with warm sourdough bread❤️ Enjoy!