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Creamy Artichoke by: Chef Tom 8 oz froz




Source of Recipe


Good Things Utah
Creamy Artichoke
by: Chef Tom

8 oz frozen artichoke hearts (not canned)
1 cup chicken stock
1 minced onion
4 oz sliced mushrooms
1/2 Tsp smoked paprika
1 Tsp Lemon juice
1 Tbs Honey
2 heaping TBS sour cream
Salt and Pepper to Taste

In a shallow fry pan, add the shallot and mushrooms to 1 Tbs extra virgin olive oil. Cook over medium heat until the onions are translucent.

In a 4 qt or larger saucepan add the artichokes, chicken stock, paprika, honey and lemon juice. Bring to a boil and cook until artichokes are tender. Add shallots and mushrooms.

Puree using either a blender, immersion blender, or food processor. You may need to add a little more chicken stock to get the desired consistency.

Prior to serving whisk in sour cream and add salt to taste.