Creamy Artichoke Soup

This recipe comes from Giada De Laurentiis, it is very quick and totally delicious.

Ingredients

• extra-virgin olive oil
• 2 leeks, white part only, washed well and chopped
• 1 clove garlic, minced
• 1 small potato, peeled and chopped
• 1 (8-ounce) package frozen artichoke hearts, thawed
• 2 cups chicken stock
• salt
• freshly ground black pepper
• 1/3 cup mascarpone cheese (goat cheese and cream cheese are both excellent substitutes)
• chopped chives, for garnish

Directions

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.

Blend a little or a lot of the soup depending on whether you prefer smooth or chunky (blended this makes a very silky yet satisfying soup). Mix in the cheese and serve. Great with crusty bread and a salad.

Favorite One Pot Meals - Garlic Chicken Artichoke Soup

I worked at a cafe summers in high school and college and we made this garlic chicken artichoke soup. It is kind of a long process to make but absolutely delish and very hearty...well worth the effort!

5 chicken breasts
fresh rosemary
chopped garlic
olive oil
1 chopped red bell pepper
1 chopped yellow bell pepper
1 chopped onion
4 stalks of celery chopped
4 carrots, peeled and chopped
2 cans of artichoke hearts, chopped
6 C chicken stock
3/4c butter
1/2 – 3/4 c flour
2 C milk or cream or combo of both

Season Chicken w/rosemary & garlic (sprinkle both on top of chicken) & bake in 400 degree oven until just cooked, 20-30 minutes. Remove from oven & cool, then chop.Heat oil in a heavy stockpot. Add the vegetables and cook until tender. Add stock and let simmer.Make a roux using butter and flour. Add enough flour so that the mixture comes together but still is somewhat liquid. Cook until a light brown color. Add the milk or cream and stir until thickened.Pour the roux through a sieve into the vegetable mixture. Let cook until thickened. Add the chicken and artichokes. We also sometimes add Herbes de Provence as a seasoning. Salt and Pepper to taste. Cook until all ingredients are warmed through. 8-10 servings.

Hot Spinach and Artichoke Dip

This dip is super easy and delicious but be sure to cook this dip in a preheated oven. If it warms slowly it tends to separate and get oily. Serve this dip on crackers, toasted Italian bread, or crunchy veggies.

1 drained can of water packed artichoke hearts, roughly chopped
1 cup of mayonnaise (you can substitute cream cheese but I would advise against the use of miracle whip)
1 cup grated Parmesan cheese (use the good stuff not the green can)
1 box of frozen spinach, thaw and squeeze out as much liquid as possible
1 clove of garlic, minced fine

Combine all ingredients in a pretty and oven safe dish. Bake for 30 minutes at 350 degrees or until bubbly.