Artichoke Cream Soup

1. 1

   Cook artichokes in chicken stock with lemon slices until tender, about 30 to 45 minutes.

2. 2

   Discard lemons and removes artichokes from stock.

3. 3

   Reserve stock, cool artichokes.

4. 4

   Peel stems and mash with one of the artichoke bottoms.

5. 5

   Dice and reserve remaining bottoms.

6. 6

   Scrape pulp from leaves and combine with the mashed artichoke and reserved stock.

7. 7

   Add shallots and cream.

8. 8

   Simmer 5 minutes, strain, season to taste and add diced artichoke.

9. 9

   Serve!

* Per serving · 4 servings · Values may vary.

No additional tips available.