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Lulu Wahed - Malaysia

Artichoke Soup

Mediterranean Cuisine

The origin of artichokes is unknown, though they are said to have come from the Maghreb (North Africa), where they are still found in the wild state. Regardless the origin, its rich with Magnesium, Phosphorus, Potassium, Carbohydrates and Dietary fiber.

SPECIFICATIONS

• PREP TIME : 5 Min
• COOK TIME : 30 Min
• READY IN : 35 Min
• SERVINGS : 6

INGREDIENTS

• 13 pieces of can artichoke hearts
• 1 medium diced shallots
• 2 whole garlic cloves - mashed
• 1 leek - chopped
• 2 tablespoon of chopped fresh parsley or dried ones
• 1-1/2 tbs extra virgin olive oil
• 2 bowls of chicken stock fresh/cube
• 1/2 Cup non-fat heavy cream
• salt to taste
• black pepper to taste

PREPARATION

1. Rinsed the artichoke under cold water and drained. Cut into two pieces. Chopped the leek and parsley.
2. In a heavy pot add oil over medium heat, add the shallots and garlic then saute for 2 minutes.
3. Add artichokes, leek and chicken stock, bring to a slow boil and let the vegies soften. Then add the cream.
4. Season with salt and pepper, blend until smooth.

NOTICE

Great with crisp bread, chopped spring onions and a touch of lemon juice.