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Artichoke Velouté

Lately I find myself wanting something light to eat for dinner. Most of all, I find that it's nice to have simple vegetable-based recipes at dinner that can satiate me enough. For that very reason, I created this artichoke velouté! Simple and flavorful!

Ingredients (dose for 4 people) :

- 10 Artichokes

- 1 liter of vegetable broth

- 2 tablespoons flour 00

- 1 onion

- 1 cloveAlive

- Extra virgin olive oil

- Salt

- Pepper


1. Clean the artichokes by removing the tougher outer leaves, cut them into 4 parts and remove the inner barb then rinse them under running tap water. Cut the artichokes into pieces. Finely chop the onion.

Put 3 tablespoons of extra-virgin olive oil in a saucepan and heat it up together with the garlic, cut in half and without the central core.

2. Leave to gain flavor for a few minutes then add the chopped onion and let it gain flavor. Add the flour and mix well with a spoon, then add the artichokes in pieces. Cook over high heat for a few minutes then remove the garlic and add the vegetable stock.

3. Lower the heat and cook for about 30 minutes. Remove the pot from the heat and puree everything with an immersion blender in order to obtain a smooth and homogeneous cream. Add salt if necessary and serve the artichoke velouté with extra virgin olive oil and pepper.


Don't add salt if it's not necessary, the broth is already flavorful.

You can set aside a few pieces of artichoke for decoration of the artichoke velouté.

You can make the artichoke velouté creamier by adding a boiled potato and mashing it with a potato masher.

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