Cream of Artichoke Soup

by0| PUBLISHED Apr 27, 2010 4:00 AM
Cream of Artichoke Soup
The recipe for this comforting dish is based on the artichoke soup served at Duarte’s Tavern in Pescadero, California. See the recipe for Cream of Artichoke Soup ». Sarah Karnasiewicz

This recipe is based on a comforting dish served at Duarte's Tavern in Pescadero, California. We featured the recipe as part of David Plotnikoff's story "Tender at Heart" (March 2009), an ode to artichokes.

Yield: serves 6


  • 2 lb. frozen artichoke hearts, thawed and roughly chopped
  • 4 tbsp. unsalted butter
  • 2 cups chicken broth
  • 3 cloves garlic, finely chopped
  • Kosher salt and freshly ground white pepper, to taste
  • <sup>1</sup>⁄<sub>3</sub> cup cornstarch
  • 1 cup heavy cream
  • 1 tbsp. finely chopped parsley
  • 1 lemon, cut into 6 wedges
  • Sourdough bread, for serving


  1. Working in batches, purée 2 cups artichoke hearts with 2 cups water in a blender. Transfer puréed artichokes to a 6-qt. pot with the butter, chicken broth, garlic, and salt and pepper. Bring to a boil, reduce heat to medium-low, and simmer, covered, for 1 hour. (Stir soup occasionally so the soup at the bottom of the pot doesn't scorch.)
  2. In a small bowl, whisk together cornstarch with 1⁄2 cup cold water. Vigorously whisk cornstarch mixture and heavy cream into soup. Raise heat to medium-high and cook, whisking frequently, until slightly thickened, about 10 minutes. Strain soup through a mesh strainer into a clean pot over low heat; discard solids. Ladle soup into 6 bowls, garnish with parsley, and squeeze a lemon wedge over each. Serve with warm sourdough bread.