A rich artichoke cream with a touch of spices. Including it in the menu will be perfect for any occasion. Since the flavor and texture of this cream will be unforgettable for all who try it.
Put in a container the juice of the lemon, here the peeled artichokes will be put before using them for the soup, this prevents them from getting dark.
Clean the artichokes with a knife, first remove the leaves and then the lint from the inside.
Cut the artichoke hearts in the lemon juice in 8 parts.
In a large pot pour the butter, onion, garlic and artichokes until the artichokes are browned and soft (about 10 minutes).
Add the wine and let it boil until it is reduced by half (about 3 minutes).
Add the chicken broth and cover to cook the alacachofa for 20 to 25 minutes.
Pour the soup in a blender and blend until you obtain a puree.
Return the soup to the pot and add the cream and salt and pepper to taste.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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