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La Zuppa Carciofo (Artichoke Parmesan )

This is another light and rather healthy soup! Artichoke hearts are loaded with potassium and are full of fiber.  For this recipe I used Greek yogurt instead of heavy cream, and some artichoke soup recipes don’t call for cream at all.   I also tried eating this chilled and I liked it!

You will need:

2 cans artichoke hearts in water ( do not get the kind in oil)

Olive oil

2 garlic cloves minced

2 shallots minced

3 cups chicken broth

1/2 cup Greek yogurt

1/2 cup grated Parmesan

Cracked black pepper

Shaved Parmesan

Drain the artichoke hearts and save the water!  Coat the bottom of a soup pot with olive oil. Once hot, add garlic and cook until golden brown.  Add shallots and cook for another 5-10 minutes until shallots are soft.  Add artichoke hearts and sauté for 10 minutes then add the chicken broth and the artichoke water.   Cover and simmer for 20 minutes.

Pour into a blender or food processor, venting and allowing room for steam to escape otherwise the heat will cause the lid to pop off.   Add the cheese and yogurt.   Blend well.   Some recipes call for pressing through a sieve but I did not, I liked the texture and that keeps it at a higher fiber content.   Pour back into pan and simmer on low for another 10 minutes.  Ladle into soup bowls.  Drizzle with olive oil and top with shaved Parmesan.   

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