- Artichokes, canned (1 qt.)
- Olive oil (2 cups)
- Preserved lemon, roughly chopped (1/4 cup)
- Yogurt (1 pt.)
- Tarragon leaves (3 tbsp)
- Onion, diced (1 cup)
- Garlic, roughly chopped
Chilled artichoke soup with preserved lemon and yogurt
10-6 oz. portions
Drain artichokes and squeeze out excess liquid.
Toss in olive oil add in onions and garlic.
Roast in a 350 degree oven, stirring occasionally until the onions are transparent and slightly brown. Cool.
Put the artichoke mixture in a blender with the yogurt, tarragon and preserved lemon.
Blend until super smooth. Strain through a medium chinoises. Adjust seasonings. Serve cool.
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