Artichokes have been considered a delicacy—and an aphrodisiac—since ancient Greece. Maybe that is why Marilyn Monroe was crowned the Queen of Artichokes in 1947. Very few people know how to cook with artichokes, but they always seem to like them. I’m one of those people who is patient enough to let an artichoke steam for at least thirty minutes, then pull it apart, leaf by leaf, dipping the base of each one in Hollandaise sauce. This recipe is based on canned artichoke hearts, which give you an instant artichoke fix. It produces a pale green, decadent blend of flavors and textures. One of our regular customers enters our store blurting out, “Artichoke bisque today?” When we tell her it’s on the menu, she always orders a large container.

Ingredients:

Roasted Artichoke Garnish:-
1 can (16 ounces) artichoke hearts, drained and cut into small pieces
1 tablespoon olive oil
1 clove garlic, minced
Kosher salt and freshly ground black pepper, to taste
Soup:-
4 tablespoons salted butter
2 cups sliced onions
4 whole cloves garlic, peeled
1/4 cup diced celery
6 Yukon Gold potatoes, peeled and cut into quarters
3 cans (16 ounces each) artichoke hearts, drained
8 cups chicken stock
2 cups freshly grated Parmesan cheese
1/2 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper, to taste
8 to 10 dashes Tabasco sauce
2 teaspoons Worcestershire sauce
2 cups light cream
Roasted artichokes (from recipe)
2 tablespoons chopped fresh parsley

Directions:

For the roasted artichoke garnish: Preheat the oven to 400 degrees. In a mixing bowl, combine the artichoke hearts, olive oil, garlic, salt, and pepper. Place this mixture into an 8- inch square roasting pan and bake for 12 to 15 minutes until the edges of the artichokes turn a light, crispy brown. Set aside.

For the soup: In a stockpot melt the butter. Add the onions, garlic, and celery. Sauté for 15 minutes until the onions start to caramelize a bit. Add the potatoes and artichoke hearts and stir together to incorporate. Pour the chicken stock over the ingredients and bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the potatoes are soft and tender, 30 to 35 minutes. Puree the soup in the pot using a hand blender or working in batches with a regular blender until the ingredients are well mixed. Add the cheese, nutmeg, salt, pepper, Tabasco sauce, and Worcestershire sauce. Puree once again until the ingredients are well mixed. Add the cream and puree until the entire soup is smooth. Serve in colorful bowls.

Garnish each serving with roasted artichokes and fresh parsley sprinkled in the center.

Makes 6 to 8 servings. Stock your pantry with canned artichoke hearts so you can make this soup on the spur of the moment. You are more likely to have the other key ingredients—potatoes, onions, chicken stock, Parmesan cheese, and light cream—on hand.