Monterey Artichoke Soup Recipes

CREAMY ARTICHOKE SOUP

Steps:

• Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
• Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.
• Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.
• * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

ARTICHOKE SOUP

Steps:

• Sauté the onion in olive oil, over medium-high heat in a pot, stirring for 3-4 minutes. Add garlic and lower heat to medium. Cook garlic until fragrant, 2-3 more minutes. Add celery, sauté 1 minute. Add potatoes, artichoke hearts, broth, optional cashews, salt and sage (or thyme).
• Bring to a boil, cover, lower heat and simmer until potatoes are very tender about 15 minutes.
• Blend in 2 batches, for a full minute each, making sure those silky fibers get all blended up. I will often give the soup a taste right from the blender to see if it is still fibrous. If so, keep blending, they will go away, I promise!!!
• Place back in the pot over very low heat. Add a little squeeze of lemon, and swirl in sour cream if using.
• Taste, and adjust salt and lemon to taste.
• Season with pepper.
• Serve in bowls with a sprig of thyme a swirl of sour cream or vegan sour cream (see note) and a drizzle of truffle oil to elevate. A light sprinkling of black salt adds a nice contrast, or add croutons, toasted pinenuts, vegan cheesy sprinkle.

MONTEREY ARTICHOKE PANINI

Steps:

• Top two slices of bread with a slice of cheese each; layer each with 1/4 cup artichokes, 1/4 cup spinach, two tomato slices and remaining cheese. Top with remaining bread. Spread butter over outside of sandwiches. , Cook on a panini maker or indoor grill until bread is toasted and cheese is melted.

MONTEREY ARTICHOKE SOUP

Steps:

• 1. Saute onions in butter in large saucepan until tender. Add flour and cook 1 minute, stirring constantly. Gradually stir in chicken broth and cook until thickened, stirring constantly. Stir in artichoke hearts with liquid, white pepper and salt. Cook until thoroughly heated. Spoon into serving bowls; sprinkle with fresh parsley.

DEL MONTE ARTICHOKE SOUP

Steps:

• Combine the first 9 ingredients in a large stock pot, and bring to a boil.
• Turn down flame and simmer for 1 1/2 hours until ingredients are soft.
• Remove artichokes and pick 48 of the outer leaves for garnish.
• Set leaves aside.
• Puree mixture in a cuisinart in batches.
• Return to stock pot, add cream and simmer for another 30 minutes.
• Strain the soup through a fine strainer and return soup to a clean pot.
• Bring to a simmer.
• Add Sherry and season with salt and white pepper to taste.
• Serve the soup garnished with the reserved artichoke leaves.
• If you wish to thicken the soup, do so with a butter, flour roux, or mix some cornstarch into sherry or water and add to the pot.
• Stirring until thickened.

ROASTED ARTICHOKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toss artichoke hearts with 1 tablespoon olive oil in a bowl to coat; spread onto a baking sheet. Sprinkle 1 teaspoon salt over the artichoke hearts.
• Roast in preheated oven until they get a little brown around the edges, 15 to 20 minutes.
• While the artichokes roast, vigorously whisk shallot, lime juice, vinegar, mustard, 1 teaspoon salt, and black pepper together in a bowl. Add basil; stir. Slowly stream 1/2 cup olive oil into the mixture while whisking.
• Transfer artichoke hearts to a serving dish. Pour about 1/3 of the dressing over the artichokes and toss gently to coat. Add capers, bell pepper, and onion. Pour more dressing over the mixture until everything is coated, but not swimming in liquid. Top with balsamic glaze and shaved Parmesan cheese.

MONTEREY CHICKEN & RICE CASSEROLE

Steps:

• Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray.
• In a large bowl, combine cooked rice, cooked chicken, cream of chicken soup, sour cream, drained spinach, 1 cup cheese, garlic and 1/2 can of French's French Fried Onions.
• Pour into prepared pan.
• Sprinkle remaining shredded cheese and onions on top of rice mixture.
• Bake, uncovered, for 40 to 50 minutes.