Potato Soup With Baby Artichokes Recipes

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POTATO SOUP WITH BABY ARTICHOKES



Potato Soup With Baby Artichokes image

You can substitute eight small artichokes for the baby artichokes: Prepare them as directed, removing all but the tender inner leaves and scooping out the choke. Adjust the cooking time accordingly. Fan leaves of artichoke hearts, and place one in each bowl.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 9

2 lemons, halved crosswise
24 baby artichokes
6 cups homemade or low-sodium store-bought chicken stock
4 tablespoons unsalted butter
2 small onions, finely chopped
Coarse salt
Freshly ground white pepper
2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
Fresh chives, cut into 1-inch pieces, for garnish

Steps:

  • Fill a large bowl with cold water, and squeeze the juice of 3 lemon halves into water; add rinds. Working with 1 artichoke at a time, remove the tough outer leaves (reserve about 8 cups leaves, and discard remaining). Trim tops so artichokes are 1 inch long. Peel stems to remove tough, dark-green parts, and cut stems flat so that artichokes can stand upright. Rub artichokes with juice from the remaining lemon half; place artichokes in the lemon water. Cover with damp paper towels. Artichokes can be refrigerated in lemon water overnight; cook just before serving.
  • Put reserved artichoke leaves and the stock into a large stockpot. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour through a fine sieve into a large bowl, and discard leaves (you should have about 4 cups liquid). Set aside.
  • Melt butter in a medium stockpot over medium-high heat. Add onions, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onions are translucent, about 4 minutes. Add potatoes and reserved artichoke broth. Bring to a boil over medium-high heat. Reduce heat to medium-low. Simmer, partially covered, until potatoes are tender when pierced with the tip of a knife, 10 to 15 minutes. Let cool slightly.
  • Meanwhile, fill a clean large stockpot with 2 inches of water. Insert a steamer basket, and bring water to a boil. Add artichoke hearts to steamer basket. Cover, and steam until artichoke hearts are tender but not falling apart, 15 to 20 minutes (begin checking after 15 minutes). Season with salt. Transfer artichoke hearts to a platter, and cover to keep warm.
  • Working in batches, coarsely puree the soup in a food processor (do not over-process). Pass through a medium-mesh sieve into pot. Season with salt and pepper. Soup can be refrigerated in an airtight container overnight; reheat over medium-low heat before serving.
  • Ladle soup into bowls. Fan leaves of artichoke hearts, if desired; place 3 hearts in each bowl. Garnish soup with chives.

CREAMY ARTICHOKE SOUP



Creamy Artichoke Soup image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
2 leeks, white part only, washed well and chopped
1 clove garlic, minced
1 small potato, peeled and chopped
1 (8-ounce) package frozen artichoke hearts, thawed
2 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons plus 1/3 cup mascarpone cheese
2 tablespoons chopped chives, for garnish

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.

ROASTED POTATOES AND ARTICHOKES



Roasted Potatoes and Artichokes image

Potato wedges and artichoke hearts are roasted to perfection in this hearty recipe from Mary Relyea of Canastota, New York. For added zing, Mary sprinkles the veggies with crumbled feta cheese.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 2 servings.

Number Of Ingredients 6

8 small red potatoes, quartered
1/2 cup halved water-packed artichoke hearts, rinsed and drained
1 teaspoon olive oil
3/4 teaspoon dried thyme
1/8 teaspoon salt
Dash coarsely ground pepper

Steps:

  • Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.

Nutrition Facts : Calories 173 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 284mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

POTATO SOUP WITH BABY ARTICHOKES



Potato Soup with Baby Artichokes image

Categories     Potato     Steam     Low Sodium     Artichoke     Simmer     Boil

Yield serves 8

Number Of Ingredients 9

2 lemons, halved crosswise
24 baby artichokes
6 cups homemade or low-sodium store-bought chicken stock
4 tablespoons unsalted butter
2 small onions, finely chopped
Coarse salt
Freshly ground white pepper
2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
Fresh chives, cut into 1-inch pieces, for garnish

Steps:

  • Fill a large bowl with cold water, and squeeze the juice of 3 lemon halves into the water; add the rinds. Working with 1 artichoke at a time, remove the tough outer leaves (reserve about 8 cups leaves, and discard remaining). Trim the tops so the artichokes are 1 inch long. Peel the stems to remove tough, dark-green parts, and cut the stems flat so that the artichokes can stand upright. Rub the artichokes with juice from the remaining lemon half; place the artichokes in the lemon water. Cover with damp paper towels. The artichokes can be refrigerated in lemon water overnight; cook just before serving.
  • Put the reserved artichoke leaves and the stock into a large stockpot. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour through a fine sieve into a large bowl, and discard the leaves (you should have about 4 cups liquid). Set aside.
  • Melt the butter in a medium stockpot over medium-high heat. Add the onions, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until the onions are translucent, about 4 minutes. Add the potatoes and reserved artichoke broth. Bring to a boil over medium-high heat. Reduce heat to medium-low. Simmer, partially covered, until the potatoes are tender when pierced with the tip of a knife, 10 to 15 minutes. Let cool slightly.
  • Meanwhile, fill a clean large stockpot with 2 inches of water. Insert a steamer basket, and bring water to a boil. Add the artichoke hearts to steamer basket. Cover, and steam until artichoke hearts are tender but not falling apart, 15 to 20 minutes (begin checking after 15 minutes). Season with salt. Transfer the artichoke hearts to a platter, and cover to keep warm.
  • Working in batches, coarsely purée the soup in a food processor (do not overprocess). Pass through a medium-mesh sieve into another pot. Season with salt and pepper. The soup can be refrigerated in an airtight container overnight; reheat over medium-low heat before serving.
  • Ladle the soup into bowls. Fan leaves of artichoke hearts, if desired; place 3 hearts in each bowl. Garnish soup with chives.

LEMONY ARTICHOKE AND POTATO SOUP



Lemony Artichoke and Potato Soup image

This is a rustic, garlicky, potato-thickened soup with fresh artichokes and lemon. A wonderful supper soup for a chilly evening. You CAN substitute canned or frozen artichoke hearts for fresh. Not quite the same, but still yummy.

Provided by KathyP53

Categories     Potato

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 7

2 lemons, halved (one cut into wedges)
6 medium artichokes (or 6 LARGE canned or frozen artichoke hearts)
1/4 cup extra virgin olive oil (plus more for drizzling)
1 head garlic, peeled and thinly sliced (1/2 cup)
1 1/2 lbs yukon gold potatoes, peeled and cut into 1-inch cubes
6 1/2 cups water
2 tablespoons whole black peppercorns

Steps:

  • Fill large bowl with water and squeeze the lemon halves into it. Working with one artichoke at a time, trim the base, removing the stem and trimming the tough outer leaves beneath the heart. Cut off the top 2/3 of the leaves, leaving only the heart. With a small spoon, scrape out the hairy choke. Submerge the trimmed artichoke in the lemon water. Repeat with the five remaining artichokes. Once the hearts have been trimmed, slice them 1/4" thick and return them to the lemon water.
  • In a large deep saucepan, heat the 1/4 cup olive oil. Add the garlic and cook over low heat until softened but not browned, about 5 minutes.
  • Drain the artichokes and add them to the sauce pan along with the potatoes, the 6 1/2 cups of water and a pinch of salt. Bring to boil.
  • Put the peppercorns in a teaball or tie them up in a piece of cheesecloth and immerse them in the soup.
  • Simmer until both the peppercorns and potatoes are tender, about 30 minutes. Discard the peppercorns.
  • Using a fork or potato masher, partially mash the potatoes to thicken the broth. Season the soup with salt. Ladle into bowls and drizzle with olive oil. Serve with the lemon wedges.

Nutrition Facts : Calories 260.6, Fat 9.5, SaturatedFat 1.3, Sodium 132.9, Carbohydrate 43.5, Fiber 10.9, Sugar 1.1, Protein 7.4

BABY-ARTICHOKE AND CHICKEN SOUP



Baby-Artichoke and Chicken Soup image

If you can't find baby artichokes, use four regular (globe) artichokes. Trim and steam them, then quarter them lengthwise.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 50m

Number Of Ingredients 12

1 teaspoon fennel seed
2 tablespoons safflower oil
1 pound boneless, skinless chicken breast, cut into 1 1/2-inch pieces
1 teaspoon coarse salt
1/4 cup all-purpose flour
1 leek, trimmed and thinly sliced, washed well and drained (about 1 cup)
2 cloves garlic, sliced
Pinch of red-pepper flakes
1 tablespoon red-wine vinegar
2 cups low-sodium chicken broth
12 baby artichokes (about 2 pounds), steamed and halved or quartered lengthwise
1 bunch arugula, leaves torn if large (2 cups)

Steps:

  • Heat a medium heavy pot over medium-high heat. Add fennel seed; cook, stirring, 1 minute. Transfer to a plate.
  • Add 1 tablespoon oil to pot; swirl to coat. Season chicken with 1/2 teaspoon salt; coat with flour and shake off excess. Add half of chicken to pot. Cook, turning, until golden brown on all sides, about 10 minutes. Transfer to a plate. Repeat with remaining oil and chicken.
  • Reduce heat to medium and add leek, garlic, and pepper flakes. Add vinegar and 1/2 cup broth, scraping up browned bits with a wooden spoon. Cook, stirring, until vegetables are tender, about 6 minutes.
  • Add remaining 1 1/2 cups broth, 3 cups water, fennel seed, chicken with any accumulated juices, and artichokes. Bring to a boil; reduce to a simmer. Cook until chicken is tender, about 10 minutes. Season with remaining 1/2 teaspoon salt. Divide arugula among 4 shallow bowls, ladle in soup, and serve.

Nutrition Facts : Calories 277 g, Cholesterol 66 g, Fat 8 g, Fiber 7 g, Protein 33 g, SaturatedFat 1 g, Sodium 791 g

BABY ARTICHOKES WITH POTATOES, GARLIC, OLIVES AND SHRIMP



Baby Artichokes with Potatoes, Garlic, Olives and Shrimp image

Provided by Mark Bittman

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

At least 10 baby artichokes
Vinegar for soaking (optional)
Lemon juice and wedges for serving
5 tablespoons extra virgin olive oil
1 pound waxy potatoes, like red-skinned ''new'' potatoes or fingerlings, peeled and cut, if necessary, into 1-inch chunks
Salt and pepper
Several sprigs of thyme
1/2 cup dry white wine, stock or water
1 cup small black olives, like niçoise, pitted if you like
1 pound shrimp, peeled
1 tablespoon minced garlic
Chopped fresh parsley leaves for garnish

Steps:

  • Prepare artichokes by trimming stem, cutting off pointed tips, removing tough leaves and cutting in half. If there is a choke, remove it. As each artichoke is finished, drop halves into a bowl of cold water with about 10 percent vinegar or lemon juice.
  • Put four tablespoons olive oil in a large skillet and turn heat to medium. Drain artichokes and place in skillet. Add potatoes and cook until vegetables are glossy and beginning to soften; do not brown. Sprinkle with salt and pepper; add thyme and liquid. Bring to a boil, cover and adjust heat so mixture simmers.
  • Cook just until potatoes are tender, about 15 minutes, then uncover and raise heat again. Stir in olives, shrimp and garlic and cook, stirring occasionally, 3 to 5 minutes, or until shrimp are pink. Taste and adjust seasoning, then garnish and serve with lemon wedges.

Nutrition Facts : @context http, Calories 508, UnsaturatedFat 17 grams, Carbohydrate 55 grams, Fat 21 grams, Fiber 23 grams, Protein 30 grams, SaturatedFat 3 grams, Sodium 1435 milligrams, Sugar 4 grams, TransFat 0 grams

GIADA'S CREAMY ARTICHOKE SOUP



Giada's Creamy Artichoke Soup image

Extraordinary!! I got this from Food Network in order to use up some frozen artichokes. If you want to be authentic to Giada, then use 1/3 cup mascarpone cheese instead of neufchatel. I used the less-fat cream cheese to lower the fat a bit and because it's cheaper. There is also an issue of leftover strings from the artichokes. It did not bother me, but you may want to strain before serving.

Provided by The Savory Truffle

Categories     Stocks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
2 leeks, white parts only, sliced
1 garlic clove, chopped
1 small russet potato, peeled and chopped
1 (8 ounce) package frozen artichoke hearts, thawed
2 cups low sodium chicken broth (or veggie stock, to make it vegetarian)
1/2 teaspoon salt (to taste)
1/4 teaspoon pepper
2 ounces reduced-fat cream cheese
2 teaspoons chives (optional)

Steps:

  • Heat oil in large pot over medium heat.
  • Add leeks and garlic, cook and stir for about 2 minutes.
  • Add the potato and cook about 5 minutes.
  • Add the artichokes and broth, cover and cook 20 minutes or until potatoes are tender.
  • Add salt, pepper and cream cheese.
  • At this point you can pull out your immersion blender if you're lucky enough to have one. Puree until smooth.
  • If you're like me, take the soup off the heat for a few minutes and transfer to a blender to puree (probably in batches) until smooth.
  • You may want to strain the soup to remove the little stringy bits of artichokes -- especially if you have kids.
  • Top with chives, maybe a dollop of sour cream, or even some mascarpone if you are living dangerously.
  • Enjoy!

Nutrition Facts : Calories 164.6, Fat 7, SaturatedFat 2.3, Cholesterol 7.9, Sodium 407, Carbohydrate 20.9, Fiber 4, Sugar 2.3, Protein 7

THE BEST STUFFED ARTICHOKES



The Best Stuffed Artichokes image

Stuffed artichokes were the "something special" on the table at all of my holiday gatherings and special occasions growing up. My grandmother would make them, and now the tradition has been passed on to the rest of the family. We would "fight" over the artichoke heart at the end. The filling is like a very moist dressing/stuffing you would have at Thanksgiving, but amped up with lots of garlic and cheese. The bottom of the artichoke leaves are tender and meaty with a subtle earthy, artichoke flavor. I like to dip the heart in a lemony mayo or butter at the end. Serve as a family-style appetizer or as part of a meal alongside a salad and grilled chicken.

Provided by NicoleMcmom

Categories     Artichoke Recipes

Time 1h35m

Yield 8

Number Of Ingredients 10

4 large whole artichokes
1 lemon
1 ½ cups plain dry bread crumbs
1 cup grated Parmesan cheese
3 tablespoons chopped fresh parsley, plus more for garnish
6 cloves garlic, minced
4 teaspoons kosher salt, divided
1 teaspoon ground black pepper
½ cup olive oil
2 ½ cups water

Steps:

  • Cut top 1/4 of an artichoke off and discard. Trim off the top 1/2 inch from remaining leaves. Cut off bottom inch from stalk to create a flat bottom. Turn artichoke upside down and bang on surface to loosen the leaves. Zest 3/4 teaspoon of lemon zest from the lemon and set aside. Cut lemon in half and rub cut leaves and stem of artichoke with lemon. Repeat artichoke prep with remaining artichokes.
  • Combine reserved lemon zest with bread crumbs, Parmesan cheese, parsley, garlic, 2 teaspoons salt, and pepper in a medium bowl and stir well.
  • Sprinkle bread crumb mixture evenly into all the artichoke leaves, avoiding the thistle leaves in the direct center. Work mixture evenly into each crevice of each artichoke until all of the mixture is used.
  • Pour water in the bottom of a Dutch oven. Add remaining 2 teaspoons salt. Set artichokes in the pot so that they are touching, so that they may remain upright during cooking. Bring to a boil and reduce to a simmer. Cover and cook until the leaves release very easily, about 1 hour.
  • Let stand for 10 to 15 minutes before serving. Sprinkle with more parsley if desired. Serve warm or room temperature.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 25.5 g, Cholesterol 1.7 mg, Fat 15.3 g, Fiber 6 g, Protein 6.4 g, SaturatedFat 2.5 g, Sodium 1217.2 mg

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Add broth, Jerusalem artichokes, potatoes and salt; bring to a boil. Reduce heat and simmer, covered, until the vegetables are very tender, 20 to 25 minutes. Advertisement. Step 2. Puree soup with an immersion blender or in a regular blender. (Use caution when pureeing hot liquids.) Stir in half-and-half and thyme. Step 3.
From eatingwell.com


POTATO LEEK SOUP ONIONS - RECIPES | COOKS.COM
2022-06-11 In a large Dutch oven or soup pot, melt 2 tablespoons of the butter. Sauté onion until light browned and translucent; add ham cubes and minced leek, if using.Stir over ... cream-style corn, if desired.
From cooks.com


POTATO SOUP WITH BABY ARTICHOKES RECIPE | RECIPE | BABY ARTICHOKE ...
Nov 17, 2017 - You can substitute eight small artichokes for the baby artichokes: Prepare them as directed, removing all but the tender inner leaves and scooping out the choke. Adjust the cooking time accordingly. Fan leaves of artichoke hearts, and place one in each bowl.
From pinterest.com


SAUTéED BABY ARTICHOKES WITH POTATO GALETTE, CONFIT TOMATOES …
Trim the baby artichokes, making sure not to cut off too many leaves. Keep 2 artichokes raw for the shavings, and quarter the 10 others. Discard the chokes. Remove the outer skin of the scallions. Halve the scallions lengthwise. Cut the truffle into 1/10 inch (3 mm) slices. Sauté the artichokes in olive oil. Add the scallions, truffle slices ...
From allmychefs.com


POTATO ARTICHOKE CREAM CHEESE SOUP {RECIPE} – MY MERRY MESSY LIFE
Potato Artichoke Cream Cheese Soup {recipe} Share 2. Email. Tweet. Pin. 2 Shares. Serve with a side of homemade bread! ...
From mymerrymessylife.com


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