Artichoke With Lemon Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: unsalted butter,
1/4 cup: all-purpose flour,
6 cloves: minced garlic,
1: lemon, juiced
6 cup: chicken broth,
28 ounce: artichoke bottoms, water
Directions:
: packed
: cn (two 14-oz) -- drained
: rinsed
: Freshly ground black pepper 1. Melt butter over low heat
in a heavy-bottomed saucepan or stockpot. Whisk in flour very slowly.
2. Gradually add garlic, lemon juice, chicken broth, and artichoke
bottoms and bring to a boil. Reduce heat to low and simmer for 25 to
35 minutes.
3. Remove solids and place in a food processor or blender. Process
until smooth, gradually adding remaining broth. Add pepper and serve.
Variations:
Cream of Artichoke: Decrease chicken broth by 1/2 cup and add l/2 cup
heavy or light cream to pureed soup. Substitute two 14-ounce cans
artichoke hearts, packed in water, for the artichoke bottoms.
Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991
From: Path Date: Wed, 9 Oct 1996 11:44:22
~0700 (P
Source from luhu.jp
: cn (two 14-oz) -- drained
: rinsed
: Freshly ground black pepper 1. Melt butter over low heat
in a heavy-bottomed saucepan or stockpot. Whisk in flour very slowly.
2. Gradually add garlic, lemon juice, chicken broth, and artichoke
bottoms and bring to a boil. Reduce heat to low and simmer for 25 to
35 minutes.
3. Remove solids and place in a food processor or blender. Process
until smooth, gradually adding remaining broth. Add pepper and serve.
Variations:
Cream of Artichoke: Decrease chicken broth by 1/2 cup and add l/2 cup
heavy or light cream to pureed soup. Substitute two 14-ounce cans
artichoke hearts, packed in water, for the artichoke bottoms.
Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991
From: Path
~0700 (P
Source from luhu.jp