Cream of Artichoke Soup

  • Serves

    serves 6


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.


  • 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
  • 13 cup cornstarch
  • 1 cup heavy cream
  • 1 tbsp. finely chopped parsley
  • 1 lemon, cut into 6 wedges
  • Sourdough bread, for serving


Step 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.)

Step 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.

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