Looking for light   recipes? Best selection   of fish recipes
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
  Most shared
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
Bookmark and Share
Save in my
recipe box
E-mail to a friend Print version Rate this recipe

   Ingredients :
8 large artichokes, rinsed and cooked. Reserve cooking water
10 cups water
1 chicken bouillon cube
2 tablespoons butter or margarine
5 tablespoons flour
˝ cup undiluted evaporated milk
˝ cup grated parmesan cheese
2 tablespoons extra virgin olive oil


Strain artichoke’s cooking liquid. Measure liquid in cups and add water, only if necessary, to complete 7 cups.

Remove meat from artichoke leaves and cut hearts in 4.

Melt butter in a large saucepan and stir in flour. Cook 1 or 2 minutes and add gradually part of the cooking liquid. Stir in milk and bring to a boil until a medium béchamel sauce is obtained. Season with salt and pepper and remove from heat.

Add artichokes and the chicken bouillon to the sauce. Add remaining cooking liquid.

Blend mixture in batches. If mixture is too thick, add 1 cup water or less.

Return to heat and bring to a boil. Lower heat and cook 5 minutes approximately. Stir in parmesan cheese and pour olive oil. Mix thoroughly and correct seasoning.

Serve in individual soup bowls.

Optional: Serve with croutons.
        8 servings

From New York, USA :
We found this soup to be rich and very flavorful.
054629" data-ad-slot="2127635796">
054629" data-ad-slot="2127635796">
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved