Artichoke and Green Chile Bisque

Nov 10, 2021
6 whole artichokes (or 12 jarred artichoke hearts)
1 cup heavy cream
4 cups chicken stock
1 whole bulb roasted garlic
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped carrot
1/2 stick butter
1/2 cup Santa Fe Ole Hatch Green Chile
1/2 cup lime juice, fresh
1/2 tsp. ground coriander
salt and pepper to taste
3/4 cup parmesan cheese, shredded, reserve 1/4 cup for garnish

Wash artichokes and cut stems at the base, then remove small bottom leaves.
Trim leaf tips and cut off the top 2 inches. Place in a large pot and cover with water.
Boil gently 35-45 minutes or until the base can be pierced easily with a fork
While artichokes are cooking, place a large bulb of garlic in a small ovenproof container and drizzle with olive oil
Roast in the oven at 350 for about 20 minutes, until soft. Remove and let cool
Place butter in a large pot over medium heat. Add celery, carrot and onion.
Cook until softened. Add chicken stock and 1/2 cup parmesan cheese. Squeeze roasted garlic into the pot and add lime juice and coriander
When artichokes are finished cooking, let cool. Scrape the edible flesh from each artichoke leaf and add to the pot
Remove purple center from each artichoke and add the cleaned hearts to the pot.
Add cream and puree with an immersion blender until smooth. Season to taste with salt and pepper.
Serve warm in bowls and sprinkle with parmesan cheese before serving

Click here for Santa Fe Ole Hatch Green Chile

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