Ingredients for Artichoke Chowder
- 14 ounces (400g) canned artichoke hearts
- Garlic Cloves
- Shallot
- Vegetable Stock
- (omitted - vegan recipe)
- 1 1/2 cups unsweetened plant-based milk (almond, soy, or oat)
- Salt And Pepper
- fresh basil leaves, for garnish
- Crouton
How to Make Artichoke Chowder
- Finely chop 1 shallot and 4 cloves garlic. Sauté in 1 tablespoon olive oil in a large skillet over medium heat for 2-3 minutes until softened.
- Add 14 ounces (400g) canned artichoke hearts, quartered (reserve 1/2 cup for garnish later). Sauté for another 2 minutes.
- Puree the remaining artichoke hearts in a blender until smooth. Add 1 cup vegetable broth to the blender if needed to help it puree.
- Return the pureed artichokes to the skillet. Add 1 1/2 cups unsweetened plant-based milk (almond, soy, or oat), and 2 tablespoons nutritional yeast for cheesy flavor. Whisk until smooth.
- Pour mixture into a saucepan. Bring to a simmer over low heat and cook for 20 minutes, stirring occasionally.
- Season generously with salt and pepper to taste.
- Fold in the reserved artichoke hearts. Heat through.
- Garnish with fresh basil leaves and crispy croutons before serving.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
6g
Fat
101g
Carbs
11g
