Best 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.

CREAM OF POTATO AND ARTICHOKE SOUP



Cream of Potato and Artichoke Soup image

A creamy soup without the fattening cream. Serve with a salad and bread for a very satisfying meal.

Provided by All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished wit

Categories     Soup

Number Of Ingredients 13

1 rib celery, diced
2 medium leeks, sliced thin (or 1 medium yellow onion, diced)
2 tablespoons olive oil
4 cloves garlic, minced
7 medium potatoes, peeled and diced
2 tablespoons dried parsley
1/8 teaspoon dried basil
5 cups water (divided)
1/2 cup raw cashews
4 teaspoons granulated onion ((1 tablespoon + 1 teaspoon))
1/4 teaspoon granulated garlic
2 teaspoons salt (scant)
1 1/2 cups canned artichoke hearts, chopped

Steps:

  • In a large soup pot, sauté diced onions or leeks and celery in oil over medium-low heat until onions are translucent.
  • Meanwhile, wash and peel potatoes. Dice into bite-size pieces. (I use my veggie chopper to get this done fast.)
  • When onions begin to appear translucent, add garlic to onions and celery and sauté for one additional minute.
  • Add potatoes, parsley, basil, and 4 cups of water. Turn heat to high.
  • When water comes to a boil, reduce heat and simmer until potatoes are tender, but not mushy (about 10 to 15 minutes, depending on the size of the potato dices).
  • Meanwhile, place cashews, granulated onion and garlic, salt, and remaining cup of water in blender and blend on high speed until very smooth. A heavy-duty blender works best for this.
  • When potatoes are tender, stir in blender mixture and chopped artichoke hearts, and cook until hot. Serve hot.

ROASTED BABY ARTICHOKES



Roasted Baby Artichokes image

Provided by Guy Fieri

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

9 baby artichokes (about 2 pounds)
2 lemons, cut in half
1/4 cup extra-virgin olive oil
2 to 3 tablespoons good-quality balsamic vinegar
2 teaspoons kosher salt
1/4 teaspoon freshly cracked black pepper
2 cloves garlic, peeled and minced
1/4 cup grated Parmigiano-Reggiano
1 tablespoon chopped flat-leaf parsley, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Prepare artichokes. Remove the tough outer leaves of the artichokes and trim the stems. Use a vegetable peeler to remove the tough outer green layer from the stem. Cut off the top third of the head to remove the tough ends of the leaves, then split it down the middle. Rub with lemon as you work so they don't turn brown.
  • Mix together the olive oil, balsamic vinegar, salt, pepper and garlic. Lay the artichoke halves cut-side up in a roasting dish and drizzle with the olive oil mixture. Roast in the oven until the artichokes are tender, about 20 minutes.
  • To serve, top with the cheese and garnish with the parsley.

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.

PAN-ROASTED BABY ARTICHOKES



Pan-Roasted Baby Artichokes image

Provided by David Tanis

Categories     quick, weekday, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

24 baby artichokes, about 3 pounds
Juice of 1 lemon
Olive oil
Salt
pepper
Red pepper flakes
4 garlic cloves, chopped fine
3 tablespoons chopped flat-leaf parsley
Coarse sea salt
Lemon wedges or red wine vinegar, for serving

Steps:

  • Peel off and discard a few outer petals of the artichokes until you reach the pale, tender center. Trim the top and stem end, then quarter each artichoke. There should be no discernible choke, but if there is, remove it with a paring knife. Put the artichokes in a bowl of cold water to which the lemon juice has been added.
  • In a wide, heavy, nonaluminum skillet, heat a 1/2 inch of olive oil over medium heat. Drain and blot the artichokes and, when the oil is nearly smoking, carefully add them to the skillet. Season well with salt and pepper, stirring to coat with oil. Let the artichokes brown slightly, stirring occasionally, for 5 to 7 minutes, until they are tender when probed with a paring knife.
  • Add the red pepper, garlic and parsley. Stir well and let sizzle for a minute or so. Transfer the artichokes to a platter, sprinkle with coarse salt and serve with lemon wedges, or sprinkle sparingly with red wine vinegar. Eat hot, or at room temperature.

AAAHH! POTATO SOUP



Aaahh! Potato Soup image

This is the MOST simple and delicious potato soup recipe ever! Creamy and cheesy! Top with shredded cheese (your favorite kind), chopped scallions and cooked bacon bits.

Provided by Raymond Cooper

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 5

2 Yukon Gold potatoes, cubed
1 (5.5 ounce) package au gratin instant potato mix
1 (10.5 ounce) can condensed chicken broth
1 ½ cups water
1 cup heavy cream

Steps:

  • In a large saucepan or pot, combine potatoes, au gratin potato mix, chicken broth and water. Add more water to cover if necessary. Cook over medium heat, stirring occasionally, until potatoes are tender, about 40 minutes. Stir in cream and heat through. Serve.

Nutrition Facts : Calories 266.1 calories, Carbohydrate 28.1 g, Cholesterol 55 mg, Fat 16.2 g, Fiber 1.7 g, Protein 6.2 g, SaturatedFat 9.9 g, Sodium 874.2 mg, Sugar 0.2 g

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.

PAN-FRIED BABY ARTICHOKES WITH GREMOLATA



Pan-Fried Baby Artichokes With Gremolata image

Here is an appetizer course to beat the band. Baby artichokes dipped in seasoned flour, fried and served with a gremolata of parsley, garlic, lemon zest, orange zest and capers. Snap off a few of the tough, dark exterior leaves of the little artichokes until the pale green centers are visible. Then cut a half-inch or so off the tops of each artichoke and trim the stem end with a paring knife. Cut them lengthwise into halves or quarters and put them in a bowl of water with a good squeeze of lemon juice to prevent them from turning brown. This can be done an hour or two before cooking. Use olive oil to fry them if you're feeling extravagant, or a frugal combination of olive and vegetable oils.

Provided by David Tanis

Categories     quick, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 12

12 baby artichokes (about 11/2 pounds)
2 cups buttermilk
1 cup all-purpose flour
Pinch cayenne
Salt and pepper
Olive oil or vegetable oil, for frying
1/2 cup chopped parsley
1 small garlic clove, finely chopped
1 teaspoon finely chopped or grated lemon zest
1 teaspoon finely chopped or grated orange zest
1 tablespoon roughly chopped capers
Lemon wedges

Steps:

  • Remove dark tough exterior leaves from artichokes. Trim stem end and cut off top of each artichoke, then cut in half lengthwise. Put artichoke halves in a bowl and cover with buttermilk. Leave to soak for 5 to 10 minutes.
  • Mix together flour, cayenne, 1 teaspoon salt and 1/2 teaspoon pepper. Drain artichokes, dip in seasoned flour to coat and put on a plate in one layer.
  • Pour 1/2 inch oil in a wide skillet and place over medium-high heat. When oil is wavy, carefully slip in artichokes one at a time, taking care not to crowd the pan. (Fry in batches if necessary.) Let fry gently until one side is well browned, about 2 minutes, then turn over and brown other side. Drain on paper towels. Sprinkle with salt.
  • Make the gremolata: Combine parsley, garlic, lemon zest, orange zest and capers. Put fried artichokes on a platter and sprinkle generously with the mixture. Serve immediately, with lemon wedges.

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