You can’t miss with this garlicky delight, which boasts tasty artichoke hearts floating in a broth seasoned with lots of savory herbs and thickened with a little whole-wheat flour. Canned artichoke hearts work just fine in this recipe, but you could substitute three 10-ounce packages frozen, thawed artichoke hearts if you prefer.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Combine the butter and olive oil in a 3-quart saucepan over medium-high heat. When the butter has melted, add the onions and garlic. Sauté until the onions are translucent, about 3 minutes. Add the artichoke hearts, broth, parsley, and Italian seasoning. Bring to a low boil, then reduce the heat to low, cover, and cook for 30 minutes. In a small bowl, dissolve the flour in the water. Stir the mixture into the pot, and raise the heat to medium. Cook, uncovered, for about 15 minutes more, until thickened slightly. Just before serving, sprinkle each bowl of soup with some Parmesan cheese.
