Ingredients
¼cupbutter,(4 tbsp)
1small white onion,peeled, diced
1celery stalk,diced
3garlic cloves,minced
¼cupall-purpose flour
6cupsstock,chicken or vegetable
2bay leaves
1tspdried thyme
42ozartichoke hearts,(3 jars), drained
¼cuplemon juice,freshly-squeezed
fine sea salt and freshly-cracked black pepper,to taste
smoked paprika
lemon slices
fresh herbs,chopped
Preparation
Slice off the ends of the artichoke hearts and set them aside. Use fingers to separate the remaining artichoke petals, fluffing them up, then set aside.
Melt the butter in a large stockpot over medium-high heat. Add the onion and celery and sauté for about 5 to 6 minutes, stirring occasionally, until softened.
Add the garlic and sauté for about 1 to 2 more minutes, stirring occasionally, until fragrant.
Stir in the flour until evenly combined and sauté for about 1 minute, stirring frequently.
Add the stock, bay leaves, thyme, and artichoke ends, then stir to combine. Continue cooking until the broth reaches a simmer. Then reduce the heat to medium-low to maintain the simmer. Simmer for about 5 minutes.
Remove and discard the bay leaves. Then, either using an immersion blender or a traditional blender, carefully purée the broth until it is completely smooth.
Add the artichoke petals and lemon juice, and stir to combine. Taste and season with salt and pepper, as needed.
Serve warm, topped with desired garnishes, and enjoy!
