Creamy Artichoke Vegetable (Print Version)
# Ingredients:
→ Vegetables
01 -
About 13–14 oz of artichoke hearts, roughly chopped and drained
02 -
A tablespoon of garlic, finely chopped
03 -
Two cups of celery, diced small (use 4–5 stalks)
04 -
Two cups of diced carrots, peeled (about 4–5 of them)
05 -
Eight-ounce pack of mushrooms, sliced about 1/4-inch thick
06 -
Two cups of yellow onions, finely diced (roughly 2 onions)
→ Liquids
07 -
Four cups (a 32-ounce carton) of chicken broth
08 -
Two tablespoons of extra-virgin olive oil
09 -
Half a cup of heavy whipping cream
10 -
One and a half cups of whole milk
→ Dairy and Fats
11 -
Eight tablespoons of unsalted butter, split into portions
→ Spices and Seasonings
12 -
Optional: a bay leaf
13 -
Half a teaspoon of dried thyme
14 -
Salt and pepper to your taste
15 -
Half a teaspoon of oregano (dried)
16 -
Half a teaspoon of a dried Italian herb mix
→ Thickening Agents
17 -
A half-cup of all-purpose flour
→ Herbs (Optional)
18 -
Fresh thyme sprigs on top for serving (if you like)
# Instructions:
01 -
Place two tablespoons of butter in a big pot over medium-high heat, along with olive oil. Once melted, drop in the onions, celery, carrots, mushrooms, and garlic. Add salt and pepper how you like it. While stirring, cook for 8–10 minutes. Keep going until the onions look clear, and the veggies soften.
02 -
Sprinkle thyme, oregano, and the Italian mix over the veggies. Stir it all for about half a minute so the flavors come alive.
03 -
Pour chicken broth, add artichokes, and toss in the bay leaf if you’re using it. Turn the heat up to get it bubbling, then lower the heat to a gentle simmer. Keep it uncovered for 15 minutes, giving it a stir every now and then.
04 -
In another pot on medium heat, melt the last six tablespoons of butter. Shake the flour over it, whisking to combine until smooth. Cook for a minute while still whisking. Slowly add half a cup of milk, whisking until it’s smooth again. Gradually pour the rest of the milk and cream in while stirring. Let it cook till it’s thick enough to lightly cover the back of a spoon. Take it off the heat.
05 -
Carefully pour your creamy mixture into the big pot with the simmered veggies and broth. Stir it together until smooth. Let it cook a little longer so it thickens. Adjust seasoning or thin it out with milk if needed. Serve warm, optionally with fresh herbs or bread on the side.
# Notes:
01 -
Too thick? Add a little milk, stir it in, and it’ll loosen right up.