Artichoke Chowder Recipes

Steps:

• In a skillet, saute the artichoke hearts garlic, and shallots in the stock.
• Set aside half the hearts and puree the rest in blender.
• Add the butter and milk and whip till smooth.
• Place in a saucepan and simmer over low heat for 20 mins.
• Season with salt and pepper.
• Fold in rest of the hearts and heat thoroughly.
• Garnish with basil and croutons.

Steps:

• In a large saucepan, heat the oil and saute' the onions. Add the mushrooms, chopped artichokes, and broth. Cook about 6 - 8 minutes, until tender. Add the peas.
• Blend the flour with the evap'd milk, and add to the sautee'd vegetable mixture in the saucepan. Cook for 5 - 7 minutes, until slightly thickened.
• Season to-taste with salt and pepper.

Steps:

• Melt the butter and olive together in a large, heavy pot.
• Add the chopped onion and garlic and sauté until onion is transparent, about 5 minutes.
• Add the lemon juice and simmer until the liquid has been evaporated.
• Add the clam juice or broth, heavy cream, diced artichokes, and the scallops, and simmer for 4 minutes (do not let boil!).
• Season with salt, white pepper, cayenne, and nutmeg to taste, then ladle the chowder into 6 serving bowls.
• Garnish with the minced chives and serve immediately.

Steps:

• Drain and quarter artichokes. Drain mushrooms.
• In 3-quart saucepan, mix all ingredients except salt and pepper. Cook over medium heat, stirring occasionally, until thoroughly heated. Stir in salt and pepper to taste.

Steps:

• Remove the hearts and stems from the artichokes and discard the leaves. Chop the hearts and stems and place them in a large pot over low heat with the fennel and onion. Add the cream, just enough water to cover all, and salt and pepper to taste. Let this simmer for 15 to 20 minutes, or until tender.
• Meanwhile, rinse and de-beard the mussels. In a separate large saucepan over medium low heat, sweat the garlic in the butter or margarine for 30 seconds. Add the cleaned mussels and the wine, cover and let simmer for 5 minutes. Remove the mussels and reserve the liquid. (Note: Be careful not to brown the garlic.)
• Transfer the vegetable mixture to a blender and puree until smooth. Add the lemon juice, reserved mussel liquid and season with salt and pepper to taste. Strain this mixture through a fine mesh strainer and top each serving with some mussels. Garnish with chopped fresh parsley.