Artichoke with Lemon

This silky artichoke soup starts with a butter-flour roux and builds into something refined and surprisingly light. Canned artichoke bottoms simmer in chicken broth with six cloves of garlic and fresh lemon juice, then get pureed smooth into a velvety soup that tastes creamy without any actual cream.

The roux thickens the broth just enough to give the soup body, and the pureed artichoke bottoms add their own starchy richness that fills out the texture. The lemon juice is what keeps the flavor bright and prevents the artichoke from tasting flat or one-dimensional.

Six cloves of garlic might sound like a lot, but they mellow completely during the 25 to 35 minute simmer and add a sweet, roasted-garlic depth to every spoonful.

Kitchen Tips

• Whisk the flour into the melted butter very slowly to avoid lumps. A smooth roux means a smooth soup.
• Rinse the canned artichoke bottoms well to remove the briny packing liquid.
• Blend the solids in batches if your blender is small. Overfilling a blender with hot liquid is dangerous.
• Finish with freshly ground black pepper right before serving for a sharp, aromatic bite.

Variations

• Stir in a splash of heavy cream at the end for an even richer, more indulgent version.
• Garnish with crispy fried artichoke chips and a drizzle of good olive oil.
• Add a pinch of cayenne or white pepper for subtle heat.