Artichoke Soup


1 lemon, halved 4 large artichokes 2 1/2 tablespoons unsalted butter 2 small yellow onions, chopped 3 garlic cloves, chopped 4 cups chicken stock 1/2 cup dry white wine 1 tablespoon chopped fresh thyme 1 russet potato, peeled and cubed Salt and freshly ground pepper, to taste 5 ounces baby spinach 2/3 cup heavy cream, warmed Six 1/2-inch baguette slices, brushed with olive oil and toasted Shaved Parmigiano-Reggiano cheese for serving


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