I live very close to Castroville, Ca., the artichoke capital of the world, and use them in my recipes all the time. Love their nutty flavor. I add lots of onions, shallots or leeks to most recipes. This really helps to thicken a dish, like my favorite recipe for a good old bowl of soup. Check out the recipe and let me know what you think. Modified from Chef Tony Baker, Montrio Bistro, Monterey, CA. 

Artichoke Heart Soup

From iFatfree | Soups | American

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Easy and quick. A great combination for the busy chef.

Total 00:40

Prep 00:15

Cook 00:25

Low cal Calories 89kcal

fat Total Fat 3g

sat-fat Free Saturated Fat 0g

chol Free Cholesterol 0mg

High sodium Sodium 1044mg

carbs Total Carbohydrate 16g

Serving size 363g Calories from fat 27kcal Fiber 4g Protein 4g Sugar 4g

6 servings Servings1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20

Metric US

Ingredients

• 12 oz Artichokes Hearts
• 2 Tsp Virgin olive oil
• 6 oz Yellow onion, medium
• 6 oz Leek
• 1/2 Celery Stalk, chopped
• 2 Garlic Cloves, crushed
• 4 sage leaves, fresh
• 1 Spring Thyme
• 1/2 c Panko Crumbs
• 6 c Fatfree chicken broth

Directions

1. In a large skillet, add oil, onion, c and celery, leek and garlic and sauté until tender and browned. Set aside.
2. In a 2 quart pot, add artichoke hearts, fresh herbs and chicken broth and heat. Add vegetable mixture and simmer another 15 minutes or so.
3. Remove the sage leaves and sprig of thyme and then blend mixture in small batches.
4. Return to pot and add panko crumbs and stir until blended.

– Nutrition Facts

for 100 grams

Calories Fat Cal.

Nutrition Facts Ingredient Description Wikipedia

Analyzed by Kitchenbug

Creamy, tangy and a fresh nutty flavor. I live near Castroville (Artichoke capital of the world!) and buy artichokes almost daily during the season. I’ve made many dishes with artichokes but this soup is one of my favorites.