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Posts Tagged ‘Artichokes’


With cloudy skies and cool temperatures, for today’s Tasty Tuesday, I thought this is a perfect day for soup! So, today, I am featuring a soup from the past that is perfect comfort food for a cold day! It is an easy to prepare soup that uses sausage, artichokes, mushrooms and chard! Ready to head into the kitchen?

Ingredients:
2 TBS extra virgin olive oil
1# hot Italian pork sausage, bulk
1 49 oz. can of chicken broth
2 cups of water
2 packages of frozen artichoke hearts, thawed
1 bunch of Swiss chard
3/4# crimini mushrooms, washed and sliced
Asiago cheese, grated

Let’s begin by adding the olive oil to your soup pot, and turn up the heat to medium high. When hot, add in the pork sausage.

Crumbled sausage is browning

Crumbled sausage is browning

As the sausage cooks, use a spoon to crumble it to small pieces. While this is browning, let’s get our chard ready. Wash the chard and then remove the center portion of the stem as shown in the photo below.

Removing the center of the chard

Removing the center of the chard

Next, cut up the chard into good size pieces. Set aside when done.

By the time this is done, your sausage should be nicely browned. Drain off half the fat from the pot.

Browned sausage

Browned sausage

Next, add in your broth to the soup pot, along with the water, artichokes and mushrooms and bring this to a boil.

Bring to a boil

Bring to a boil

Once it boils, turn the heat down to medium low and then add your chard.

Add the chard and stir

Add the chard and stir

Cover and cook for about 5 more minutes so that the chard gets cooked. Then dish it up into soup bowls and top it with a bit of Asiago cheese.

Soup's on!

Soup’s on!

Doesn’t that look yummy? 🙂

Well, thank you for joining me in the kitchen today! I hope that you have one heck of an amazing Tuesday! Be well! ^..^

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Well, yesterday I gave you Cream of Green Chile Soup, and today I give you Cream of Artichoke Soup. I made both of these soups in one day and for dinner we had the two of them combined! It was very, very good! This is an easy soup to make and very tasty with the gentle flavors of the artichoke hearts! Ready to head off into the kitchen? Let’s go!

Ingredients
2 TBS butter
1 small onion chopped
4 cloves of garlic finely chopped
2 #’s of frozen artichoke hearts, defrosted

Artichoke Hearts

Artichoke Hearts

4 cups of vegetable broth, or if you prefer chicken broth
2 cups of heavy cream
salt and pepper to taste

First get your butter melted in a stock pot. Then, just like in the cream of green chile soup, start to cook the onions until just soft. Then add in the garlic. When the garlic aromas hit your nose add in the artichokes.

Cooking the artichokes with the onion and garlic

Cooking the artichokes with the onion and garlic

Cook this for about 5 minutes and then add in your vegetable broth.

Add in the vegetable broth

Add in the vegetable broth

Cook this until the artichoke hearts are extremely soft, about a half hour.

Now get out your handy dandy blender or food processor and puree the soup until it is smooth.

Purreed artichoke soup

Purreed artichoke soup

Return this to your stock pot and add in the cream.

Add in the cream

Add in the cream

Bring this to a simmer and cook for about a half hour to reduce it. Then add your salt and pepper to taste. Here is the soup when it is done!

Cream of Artichoke Soup!

Cream of Artichoke Soup!

And here it is combined with the cream of green chile soup and a lovely crusty bread!

Cream of green chile and cream of artichoke soup combined!

Cream of green chile and cream of artichoke soup combined!

I hope that you will try both of these recipes! Please let me know if you do by leaving a comment!

Have a lovely Tuesday and thank you for taking the time to visit with me today!

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Every year I anxiously anticipate the coming of artichoke season. There is nothing like the subtle flavor of this wonderful vegetable! The extraordinary flavor of the heart dipped in butter…mmmm.

The Artichoke in Bloom - Photo by Joaquim Alves Gaspar

Did you know that almost all of the artichokes available in the U.S. come from California? 75% of artichokes come from Monterey County. It was named the county’s official vegetable in 1986. The “heart” of the growing region for these gems is in the town of Castroville. In May the town hosts an Artichoke Festival where you can have your photo taken with a giant artichoke!

The plant is a native of the Mediterranean. The plant can be grown as a perennial in your garden. It has long silvery leaves that are serrated, and they actually have thorns too.

See the thorn? It is right below the B in my last name.

The plant can get to six feet across and is between three to four feet tall. In my garden I have to fend off the earwigs and the ants every year. Last year I thought I lost the plant to these garden pests, and I ended up cutting it all the way down to the ground. I was heartbroken! Then I discovered that my plant was putting its energy into developing new shoots and this year my plant is gorgeous once again!

My artichoke plant

The part we eat is the flower bud. It has a wonderful nutty flavor and it is really good for you too! It has the highest antioxidant content for a vegetable, which helps the body to lower cholesterol levels. Most folks cook the artichoke whole and then slide the leaf between their teeth to scrape off the meat from the petals. When you get down to the heart, it is important to scrape out the center of the “choke.” Then enjoy the nutty center of the bud!

I love eating an artichoke that way, but I love adding them to dishes too!

Cooked artichokes - Photo from the CA Artichoke Advisory Board

Be looking for some future recipes featuring this wonderful vegetable!

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Here is a quick and easy soup to make for one of those cold nights! It is easy to prepare and tastes great!

Ingredients:
2 TBS extra virgin olive oil
1# hot Italian pork sausage, bulk
1 49 oz. can of chicken broth
2 cups of water
2 packages of C&W frozen artichoke hearts, thawed
1 bunch of Swiss chard
1 10 oz. package of white or crimini mushrooms, pre-sliced and washed
Asiago cheese

Prepare the chard by removing the center stem and then chopping the leaves.

Removing the center of the chard

Heat the olive oil in a soup kettle over medium high heat and crumble in the sausage.

Crumbled sausage is browning

Cook, stirring often, until browned.

Browned sausage

Next, add the broth, water, artichokes and mushrooms and bring to a boil.

Bring to a boil

Reduce heat to a simmer. Then add the chard.

Add the chard and stir

Cook for about 5 minutes until the chard is just cooked.
Ladle into bowls and grate a bit of Asiago over the top!

Soup's on!

Enjoy!

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