Artichoke Soup

A fun and beautiful way to serve whole artichokes. Artichokes are very nutrient-dense and when you add ghee, they're even more nutritious.

This recipe calls for extra napkins!

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Servings: 2

Course: Soup

Cuisine: American

Wash, dry and trim the artichokes. Bottom stem should be removed evenly for the artichoke to set upright in a steamer. Trim off the points on the leaves.
Place broth into a pan, add the steamer and then artichokes. Pull the leaves apart somewhat to create space.
Top each one with minced garlic, salt and pepper to taste. Place lid on pan.
Over medium-high heat, bring the broth to a boil and then reduce the heat to allow the artichokes to steam a solid 30-45 minutes. When a leaf pulls out very easily, they are done.
Carefully remove the artichokes with a pair of tongs, place in a bowl and pour the broth. Add a 1/2 tablespoon of ghee to each bowl, season with salt and pepper and add the sour cream to the broth.
To eat, start at the top and pull off each leaf. Using your teeth, scrape off the meaty part of the leaf. Work your way down to the "heart" of the artichoke. It looks like a fuzzy flower with strands of fiber. Scrape this off with a fork and toss it – DON'T EAT IT!
Enjoy the "heart" with lots of salt and pepper and sour cream (if using) and drink the broth right out of the bowl! (No one's looking! 🙂

You can use whatever broth you prefer. We love it with homemade chicken broth for the added protein.

Some lemon zest also heightens the artichoke flavor – which does need some jazzing up.

This recipe is lactose intolerant without the sour cream.

Let us know how it was!