Artichoke Velouté Recipe

Ingredients:

• 4 medium artichokes
• 2 shallots, chopped
• 2 garlic cloves, minced
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3 cups vegetable or chicken broth
• 1 cup heavy cream
• Salt and pepper to taste
• Lemon juice

Instructions:

1. Clean and trim the artichokes, removing the tough outer leaves and the choke. Cut them into small pieces.
2. In a saucepan, melt butter over medium heat. Add shallots and garlic and cook until fragrant, about 2 minutes.
3. Add flour and whisk until smooth. Gradually pour in broth, whisking constantly to avoid lumps.
4. Add artichokes and bring to a boil. Reduce heat and simmer until the artichokes are tender, about 15-20 minutes.
5. Puree the mixture using an immersion blender or transfer to a blender and process until smooth.
6. Return to the saucepan and add cream. Heat over medium heat until hot but not boiling. Season with salt, pepper, and lemon juice to taste.
7. Serve hot, garnished with chopped parsley and croutons if desired.

Verdict:

This velvety smooth artichoke velouté is a perfect starter or a light lunch. It’s creamy, flavorful, and surprisingly easy to make. The lemon juice adds a tangy freshness that balances the richness of the cream, while the croutons provide a delightful crunch.

Serving Suggestions:

Serve with crusty bread and a mixed green salad for a complete meal. Alternatively, enjoy it as a first course to a hearty roast or grilled vegetables. This soup also pairs well with a crisp white wine or a light red like Beaujolais.