CREAMY ARTICHOKE SOUP
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
- Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.
- Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.
- * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
SAUTEED NAVY BEANS AND ARTICHOKES
Freshly ground black pepper is absolutely key to this recipe - it is a traditional Italian combination with grated Romano cheese and olive oil.
Provided by amanda1432
Categories Side Dish Beans and Peas
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the olive oil in a skillet over medium heat. Stir in the garlic, season with red pepper, and cook about 1 minute. Mix in beans, and continue to cook and stir until slightly crisp. Mix in artichoke hearts, and cook 2 minutes. Season with freshly ground black pepper and salt. Top with Romano cheese to serve.
Nutrition Facts : Calories 417.6 calories, Carbohydrate 33 g, Cholesterol 7.7 mg, Fat 28 g, Fiber 9 g, Protein 13.9 g, SaturatedFat 4.2 g, Sodium 966.8 mg, Sugar 0.4 g
ARTICHOKE AND SOYBEAN SOUP
This is a lovely simple recipe from Andrew Weil. Totally healthy!....and so fast to make. I added just a bit of my own style.
Provided by Happy Harry 2
Categories Soy/Tofu
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Combine artichokes and soybeans in blender or food processor until smooth.
- Saute onion,garlic and ginger in the olive oil until onion is soft and garlic is golden.
- Careful not to burn.
- Stir in puree and stock.
- Heat and enjoy.
- You can substitute chicken stock for vegetable.
Nutrition Facts : Calories 504.4, Fat 21.8, SaturatedFat 3.2, Sodium 660.3, Carbohydrate 46.9, Fiber 24, Sugar 9.6, Protein 42.9
FRESH BEANS AND ARTICHOKES
Blanch the beans so that they keep their crisp bite, as well as their bright and bold colors.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 2h5m
Number Of Ingredients 6
Steps:
- Squeeze juice of 1 lemon into a bowl of cold water; add rinds. Working with 1 artichoke at a time, snap off dark outer leaves to expose yellow leaves with green tips. Cut off dark-green top of artichoke with a serrated knife until only the pale part remains. Trim dark-green parts from base and stem with a paring knife. Scrape out purple leaves and fuzzy choke with a spoon. Rub artichoke with lemon, and add to lemon water.
- Bring a large pot of water to a boil. Add 2 teaspoons salt and the artichokes. Return to a boil, then reduce to a simmer. Cook until artichokes are tender when pierced with a knife, 15 to 20 minutes. Remove artichokes; let cool. Cut into 1/2-inch slices.
- Transfer artichokes to a bowl. Add 1/2 cup vinaigrette. Let stand at room temperature 1 hour or refrigerate up to 1 week.
- Bring a large pot of water to a boil. Add 1 tablespoon salt and half the beans. Boil until beans are tender and color is bright, about 5 minutes. Transfer beans to a colander with a slotted spoon; run under cold water. Repeat with remaining beans.
- Just before serving, toss beans with 1/4 cup vinaigrette and the parsley. Arrange on a platter. Surround with artichokes; garnish with parsley.
CREAM OF ARTICHOKE SOUP
My dd's most favorite food in all the world is artichokes. Because of this we took an old recipe for another cream of veggie soup and revamped it for artichokes.
Provided by Chef Buggsy Mate
Categories Vegetable
Time 1h10m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 14
Steps:
- In a dutch oven, combine olive oil and butter over medium heat.
- stir until butter melts.
- saute onion and celery in oil mix until onion is translucent.
- stir in broth, artichokes, carrots, thyme, parsley, lemon juice, salt and pepper.
- cover and cook about 30 minutes or until vegetables are tender.
- remove from heat.
- puree vegetables in batches in a food processor or blender.
- return to dutch oven.
- stir in half and half and cheese.
- serve warm.
Nutrition Facts : Calories 207.7, Fat 12.6, SaturatedFat 5.8, Cholesterol 24.3, Sodium 724, Carbohydrate 17.2, Fiber 9.3, Sugar 2.9, Protein 9.1
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