Artichoke Chowder Recipes

ARTICHOKE CHOWDER

ARTICHOKE CHOWDER image

Artichokes are not a favorite of many, but if you love them, as I do, you're willing try them in any way they're prepared. Make sure you use artichokes that have NOT been marinated!

Provided by Terrie Hoelscher @Blessed1

Number Of Ingredients 9

Ingredients

1 tablespoon(s) olive oil
1/2 cup(s) onions, chopped
1 cup(s) mushrooms, sliced
8 ounce(s) canned artichokes, non-marinated, drained and chopped
2 cup(s) low sodium chicken broth
1/2 cup(s) frozen peas
4 tablespoon(s) unbleached flour
2 cup(s) evaporated skim milk
- salt and pepper, to taste

Steps:

In a large saucepan, heat the oil and saute' the onions. Add the mushrooms, chopped artichokes, and broth. Cook about 6 - 8 minutes, until tender. Add the peas.
Blend the flour with the evap'd milk, and add to the sautee'd vegetable mixture in the saucepan. Cook for 5 - 7 minutes, until slightly thickened.
Season to-taste with salt and pepper.

ARTICHOKE CHOWDER

Artichoke Chowder image

Make and share this Artichoke Chowder recipe from Food.com.

Provided by ssej1078_1251510

Categories Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 cups artichoke hearts, steamed and quartered
4 garlic cloves, minced
1/2 cup minced shallot
1 cup vegetable stock
1/2 cup butter (soy butter if vegan)
4 cups milk (soy milk if vegan)
salt and pepper, to taste
basil, to garnish
crouton

Steps:

In a skillet, saute the artichoke hearts garlic, and shallots in the stock.
Set aside half the hearts and puree the rest in blender.
Add the butter and milk and whip till smooth.
Place in a saucepan and simmer over low heat for 20 mins.
Season with salt and pepper.
Fold in rest of the hearts and heat thoroughly.
Garnish with basil and croutons.

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