Artichoke Soup with Shrimp Skewers

Artichoke Soup with Shrimp Skewers

  • 5 large artichoke hearts (fresh and trimmed)
  • 5 Tbsp butter (divided)
  • 1 medium leek (sliced and rinsed, white/green parts only)
  • 7 cloves garlic (finely chopped)
  • 1/2 cup shallots (finely chopped (you can use yellow onions if shallots are unavailable))
  • 8-9 oz. Yukon Gold potatoes (peeled and diced)
  • 12 cups low sodium chicken broth (vegetable broth can be used)
  • 1/2 bay leaf
  • 2 sprigs thyme (fresh)
  • 5 sprigs parsley (fresh)
  • 1 sprig mint (fresh)
  • 1/3 cup cream
  • 1/3 tsp cracked black peppercorns
  • Kosher salt and cracked black/red pepper to taste
  1. Begin to peel off leaves from around artichoke until you find thistle choke in the center.
  2. Using a small knife, remove choke and throw it away.
  3. Cut tough skin of stems and throw away.
  4. Leave roughly 1 1/2 inches of stem on artichoke hearts.
  5. Roughly chop hearts into small pieces, about 1/3 inch in thickness.
  6. In a large pot over medium heat, melt butter and add artichoke hearts, leek, garlic and shallots.
  7. Cook until tender but do not let them brown. About 1-2 minutes.
  8. Add stock to pot and diced potatoes.
  9. In cheesecloth, place bay leaf, thyme, mint and parsley, as well as the peppercorns, and add to pot.
  10. Bring soup to a high simmer over medium-high heat, then lower back to medium heat.
  11. Cook uncovered. About 1 1/4 hours.
  12. Remove cheesecloth.
  13. Using a handheld mixer, mix soup to desired texture.
  14. Just before serving soup, heat to a simmer and stir in remaining butter and cream.
  15. Season with salt and crushed black and red pepper to taste.
  16. Serve with skewers of cooked shrimp.