Search Recipes

Cream of Artichoke Soup


  • 2 lb. fresh artichokes, stems removed, trimmed, each cut into eighths
  • 1 Tbsp. fresh lemon juice
  • 3 Tbsp. butter
  • 6 oz. chopped onions
  • 1 Tbsp. chopped fresh garlic
  • 3 cups chicken stock
  • 1/2 cup heavy cream
  • 1/3 cup white wine
  • 6 oz. chopped sautéed pancetta


  • 1. Toss artichokes with lemon juice. Sauté artichokes, onions and garlic in melted butter in medium saucepot on medium heat 5 minutes.
  • 2. Stir in broth, cream and wine. Bring to a boil; reduce heat to medium-low. Simmer, covered, 20 to 25 minutes or until artichokes are tender.
  • 3. Remove from heat. Puree until smooth. Return to saucepot and heat through.
  • 4. Divide soup evenly between 4 bowls. Sprinkle each with pancetta and serve.
  • Nutritional information per serving: Calories 327; Total Fat 17g; Saturated Fat 9g;
  • Trans. Fat 0g; Cholesterol 77mg; Sodium 847mg; Total Carbohydrate 24g; Dietary Fiber 6g;
  • Total Sugars 7g; Protein 18g