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Cream of Artichoke

Cream of Artichoke

  • Prep 15min
  • Total30min
  • Servings4



cup canned or steamed artichoke hearts

Salt and pepper, to taste


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  • 1

    Combine the artichoke hearts with the vegetable broth in a blender until achieving a smooth mix.

  • 2

    Add the mix to a soup pot and heat over medium heat. Add the fresh cream and butter, and stir. Season with the sugar and salt and pepper, to taste.

Expert Tips

  • You can substitute vegetable broth for Progresso™ chicken broth.
  • This soup is perfect for freezing.
  • The brown sugar helps balance the acidity of the dish.
  • Garnish with parsley and an artichoke heart, or with shredded cheese.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Artichokes are in season and they truly are delicious. It all comes down to how they’re prepared. Using fresh artichokes involves a fair amount of work between cleaning and preparing them, since you have to remove the leaves to get to the center. They can be boiled and roasted, and you can also find them canned. Today, I bring you a delicious cream of artichoke soup to enjoy on chilly days.

    • 2 cups half and half
    • 5 tablespoons butter
    • 5 tablespoons all purpose flour
    • 7 cups Artichoke Stock*
    • 5 tablespoons Madeira
    • 1/8 teaspoon freshly ground nutmeg
    • Dash of hot pepper sauce
    • Salt
    • *Artichoke Stock
    • Makes 7 cups
    • 1 quart chicken stock, preferably homemade
    • 2 cups beef stock, preferably homemade
    • 2 cups water
    • 1/2 cup dry white wine
    • 5 large artichokes
    • 1 boiling potato, peeled
    • 1 medium onion
    • 1 small celery stalk, chopped
    • 1/2 medium turnip, peeled and halved
    • 1 medium leek, white part only, chopped
    • 6 fresh parsley sprigs
    • 2 tablespoons fresh lemon juice
    • 1/2 teaspoon Herbes de Provence, crumbled
    • 1/2 teaspoon dried oregano, crumbled
    • 1/4 teaspoon celery salt
    • 1/8 teaspoon dried marjoram, crumbled
    • 1/8 teaspoon ground coriander
    • Bring all ingredients to boil in stock pot over high heat. Reduce heat and simmer 1 hour. Remove artichokes with slotted spoon. Discard tough leaves and chokes. Return soft leaves and hearts to stock. Puree in batches in blender or processor. Cool to room temperature. Strain through fine sieve.
    1. Bring half and half to boil in small saucepan. Melt butter in heavy large saucepan over low heat. Whisk in flour and cook 3 minutes. Whisk in boiling half and half, then Artichoke Stock. Blend in Madeira and nutmeg. Add hot pepper sauce and salt to taste. Stir until warmed through. Ladle into bowls and serve immediately.

    Artichoke cream recipe

    Crema di carciofi
    This artichoke cream recipe from preserved artichokes can be prepared in less than 15 minutes, if you count the time needed to clean the blender after use.

    Soon fresh artichokes will be sold from every Italian street corner, but this is no reason to throw away the preserves. Canned or pickled artichokes make a delicious cream to be served on friselle, grissini or tarelli as antipasti along with some olives, dried tomatoes, ham and salumi. And the cream can be prepared in less than 15 minutes, if you count the time needed to clean up the blender after use.


    8 preserved artichokes
    3 tbsp grated parmesan cheese
    1 clove of garlic
    200 g ricotta
    Salt and pepper


    Drain the artichokes and blend them with parmesan, garlic and ricotta.
    Add salt and pepper to taste
    Serve the artichoke cream recipe as starters on crostini or friselle.

    If you like this artichoke cream recipe you might also like:

    1. Working in batches, purée 2 cups artichoke hearts with 2 cups water in a blender. Transfer puréed artichokes to a 6-qt. pot with the butter, chicken broth, garlic, and salt and pepper. Bring to a boil, reduce heat to medium-low, and simmer, covered, for 1 hour. (Stir soup occasionally so the soup at the bottom of the pot doesn’t scorch.)
    2. In a small bowl, whisk together cornstarch with 1⁄2 cup cold water. Vigorously whisk cornstarch mixture and heavy cream into soup. Raise heat to medium-high and cook, whisking frequently, until slightly thickened, about 10 minutes. Strain soup through a mesh strainer into a clean pot over low heat discard solids. Ladle soup into 6 bowls, garnish with parsley, and squeeze a lemon wedge over each. Serve with warm sourdough bread.



    This fiery Georgian spice blend ratchets up dishes across the Caucasus—get to know it, and you’ll be sprinkling it on.

    Cream of Artichoke Soup

    You'll Need

    • Hearts from 5 large artichokes
    • 5 Tbsp. butter
    • 1 medium size leek (white-and-light green parts only), rinsed and sliced
    • 6 garlic cloves, roughly chopped
    • ½ cup shallots, diced
    • 8 oz. Yukon Gold potatoes, peeled and diced
    • 8 cups vegetable broth
    • 2 Tbsp. fresh squeezed lemon juice
    • ¼ tsp. pepper
    • 1 bouquet garni*

    *A bouquet garni is an herb sachet that adds flavor to simmering soups, stews, stocks, and braises. You can purchase special pre-made bags meant for this purpose, or you can make your own with cheesecloth and kitchen twine.

    Let's Get Cooking:

    1. Melt the butter in a large pot on medium heat. Add the artichoke hearts, sliced leek, shallots, and garlic. Cook until tender, but not brown.
    2. Add potatoes, vegetable broth, lemon juice, and pepper. Place the bouquet garni in the pot. Increase the heat to bring the soup to a slight boil, then lower the heat to simmer. Cook uncovered for 1 hour, maintaining simmer.
    3. Turn off heat. Remove and discard the bouquet garni. Purée soup with an immersion blender (or transfer in batches to a standard blender) until the texture is smooth.
    4. Slowly stir in cream, and season with salt to taste. Serve and enjoy!

    OPTIONAL: Serve each bowl with a toasted crouton, a dollop of sour cream or mascarpone cheese, and fresh chives on top.

    Share your favorite artichoke recipes with us in the comment section, below!

    Written by EarthBox Sales & Marketing

    Since 1994, EarthBox® has been the pioneer in container gardening. The patented EarthBox® gardening system was developed by commercial farmers and has been proven in both the lab and on the farm. This maintenance-free, award-winning, high-tech growing system controls soil conditions, eliminates guesswork, and more-than-doubles the yield of a conventional garden all with less fertilizer, less water and virtually no effort!

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