We’ve been lucky enough to grow and harvest some artichokes this spring.
I’ve never cooked with fresh artichokes before, so some internet research was needed regarding cleaning and trimming these beauties. Use this video if you need some help.
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 carrot, diced
- 1 medium potato, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 cups chicken or vegetable broth, plus extra, as needed
- 3 – 4 whole artichokes, trimmed, cut into quarters
- 2 – 3 heaped Tbsp creme fraiche or sour cream or Philadelphia cream for cooking
- 4 Tbsp garlic or onion chives, chopped finely, to garnish
Heat the olive oil in a large saucepan over medium heat.
Sweat the onion for about 5 minutes without browning it.
Add the celery, carrots and potato.
Season with salt and pepper.
Cook the vegetables until just tender, about 4 minutes.
Add the broth and the artichokes and bring to the boil.
Cover, reduce the heat to medium-low and simmer until the artichokes are tender, about 20 minutes.
Take the soup off the heat and puree using a blender stick, until very smooth.
Pass the soup through a mesh sieve for extra creamy result.
Warm the soup over low heat again, thinning with the additional broth by 1/4 cupfuls if the soup is too thick.
Turn the heat off and stir in the creme fraiche.
Ladle the soup into bowls.
Sprinkle with some chives before serving.
I enjoyed mine with some buttered sourdough toast for lunch.
Let me know if you try this recipe.