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Ingredients
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Warm the olive oil in a saucepan over medium-low heat. Add onion, shallot and chopped artichoke hearts. Cook gently, stirring, until the aromatics soften.
- Add tomatoes and the tied herb bundle. Bring to a gentle simmer and cook for about 20 minutes, or until the artichoke is tender.
- Remove the herb bundle. Blend with an immersion blender, or cool slightly and blend in small batches using equipment suitable for hot liquids.
- Strain if you want a finer texture. Return to the pan, season and add vegetable stock only as needed for your preferred consistency. Warm through before serving.
- If saving for later, cool promptly in shallow containers and refrigerate within 2 hours.
Notes
Four main-size or six smaller bowls are a home serving suggestion.
Use fresh raw artichoke hearts, not artichokes packed in a seasoned oil marinade.
