Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 2 (14 ounce) cans quartered artichoke hearts, drained and rinsed
- 4 cups low-sodium chicken or vegetable broth
- 1/2 teaspoon dried Italian seasoning
- 1/2 cup heavy cream (or half-and-half)
- 1 whole lemon, zested and juiced
- 1/4 cup grated Parmesan cheese, plus extra for garnish
Instructions
- Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the minced garlic and Italian seasoning, cooking for about 60 seconds until fragrant, ensuring the garlic does not brown.
- Step 2: Add the drained artichoke hearts and the broth to the pot. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 10-12 minutes to soften the artichokes fully.
- Step 3: Carefully use an immersion blender (or transfer the soup in batches to a standard blender) and blend until the soup is completely smooth and creamy. Return the soup to the pot if necessary.
- Step 4: Reduce the heat to the lowest setting. Stir in the heavy cream, the fresh lemon juice, lemon zest, and the 1/4 cup of grated Parmesan cheese until fully incorporated. Heat gently for 2-3 minutes, but do not allow the soup to boil after adding the cream.
- Step 5: Taste the soup and adjust salt and pepper as needed. Ladle the soup into bowls and serve immediately, garnished with a sprinkle of extra Parmesan cheese or fresh parsley if desired.
Notes
- Store cooled leftovers tightly covered in the refrigerator for up to 3 days; the soup may thicken significantly once chilled, but a splash of broth or water will loosen it upon reheating.
- When reheating, use the stovetop on low heat, stirring frequently until just hot; aggressive boiling after the cream and lemon are added can cause the soup to curdle or separate.
- Elevate the texture by serving alongside grilled, crusty bread perfect for dipping, or top each bowl with a light drizzle of high-quality extra virgin olive oil and fresh basil.
- For the brightest, most vibrant flavor, ensure you wait until Step 4 to add the lemon zest and juice, as cooking citrus for too long can mute its fresh, vibrant notes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American