Ingredients
Scale
- 1 can artichoke hearts, drained
- 4 cups low-sodium chicken broth
- 2 fresh lemons, juiced (about ¼ cup)
- 3 garlic cloves, minced
- 1 sweet onion, diced
- 2 tablespoons olive oil
- to taste salt and pepper
- to taste toasted pine nuts, for garnish
- to taste fresh cilantro or parsley, chopped, for garnish
Instructions
- In a large pot over medium heat, add two tablespoons of olive oil.
- Once hot, toss in one diced onion and three minced garlic cloves.
- Sauté until they're soft and fragrant—about five minutes—making sure they don’t brown.
- Next, add one can of drained artichoke hearts (or about 1 ½ cups frozen).
- Stir gently to combine with the onions and garlic, allowing them to mingle for about two minutes.
- Pour in four cups of low-sodium chicken broth while stirring well.
- Bring this mixture up to a gentle simmer over medium heat.
- Once it's simmering, squeeze in the juice of two fresh lemons and season generously with salt and pepper.
- Let it simmer uncovered for another ten minutes.
- After ten minutes, remove from heat and let cool slightly.
- Carefully use an immersion blender to puree the soup until smooth.
- If using a regular blender, transfer batches but do not fill it too full.
- Ladle servings into bowls.
- Garnish each bowl with toasted pine nuts and chopped fresh herbs like cilantro or parsley.
- Drizzle with an extra splash of olive oil if desired.
Notes
Store leftover soup in airtight containers for maximum freshness.
Reheat gently on the stove, stirring frequently to maintain texture.
Serve with crusty bread for delightful dipping.
Add fresh herbs for extra flavor enhancement.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Stovetop
Nutrition
- Calories: 180 kcal
- Sugar: 8g
- Sodium: 450mg
- Fat: 7g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg