Stuffed Artichoke Soup
If you spend anytime at all on social media, you’re probably familiar with the trend where someone takes a popular main course and transforms it into a soup. On any given day, you can find the likes of Cabbage Roll Soup, Cheeseburger Soup, Chicken Potpie Soup and even Lasagna Soup flooding Facebook, Pinterest and Instagram feeds. The pictures are drool-worthy and they all sound deliciously inviting. But they pale in comparison to my recent discovery of a local obsession of the same kind—Stuffed Artichoke Soup. As the name implies, this soup brings together all the garlicky, herby, cheesy goodness of a New Orleans-style stuffed artichoke without the hassle. No parboiling veggies. No trimming thorns. No scooping out chokes. No stuffing leaves. No steaming or baking required either. All one needs to do to enjoy an explosion of Creole-Italian flavors is throw all the ingredients of a traditional stuffed artichoke into one pot (well, relatively speaking) and simmer away. It’s that simple and it’s that good.
Stuffed Artichoke Soup Recipe
Print Recipe
1 cup extra virgin olive oil
1 cup finely chopped onions
1/2 cup minced garlic
2 teaspoons anchovy paste
4 14-ounce cans quartered artichoke hearts, rinsed, drained and chopped
10 cups rich chicken stock*
1 teaspoon fresh lemon juice
2 cups Italian bread crumbs
1 cup grated Parmesan cheese
1 tablespoon parsley flakes
2 teaspoons dried oregano leaves
1/8 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
In a large saucepan, heat oil over medium-high heat. Add onions and cook, stirring frequently, until tender, 3-5 minutes. Add garlic and cook, stirring constantly, for 2 minutes more. Add anchovy paste and stir until dissolved. Add artichokes and cook, stirring frequently, for 5 minutes. Add chicken stock and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, for 20 minutes. Reduce heat to low, stir in lemon juice and gradually whisk in bread crumbs and Parmesan cheese. Cook until cheese is melted. Add parsley flakes, oregano and cayenne pepper. Season to taste with salt and black pepper. Makes 10-12 servings.
*Or 10 cups chicken broth enriched with 2 tablespoons chicken base.
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