Ingredients
- Artichoke hearts (canned or frozen), quartered: 1 (14-ounce) can or 10 ounces frozen
- Olive oil: 2 tablespoons
- Yellow onion, chopped: 1 medium
- Garlic, minced: 3 cloves
- Vegetable broth: 6 cups
- Fresh lemon juice: 2 tablespoons
- Fresh parsley, chopped: 1/4 cup
- Salt and black pepper: To taste
Instructions
- Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 2: Add the artichoke hearts and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes, allowing the artichokes to soften and the flavors to meld.
- Step 3: Using an immersion blender, carefully blend the soup until it reaches a smooth and creamy consistency. Alternatively, you can transfer the soup in batches to a regular blender. Be cautious when blending hot liquids.
- Step 4: Stir in the fresh lemon juice and chopped parsley. Season with salt and black pepper to taste.
- Step 5: Simmer for another 5 minutes to allow the flavors to combine. Serve hot, garnished with extra parsley or a drizzle of olive oil, if desired.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the soup gently on the stovetop over medium-low heat, stirring occasionally, or microwave in 1-minute intervals.
- A dollop of Greek yogurt or a sprinkle of Parmesan cheese adds a lovely creaminess and tang to this already delightful soup.
- For a richer flavor, try sautéing the artichoke hearts briefly in the olive oil with the onions and garlic before adding the broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American