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Ralph Filipelli, Luna's Catering in St. Joseph
Make 6 - 8 servings
1/2 cup white wine
4 small cans artichoke hearts
2 cups heavy cream
2 cups half-and-half
2 15-ounce cans chicken stock
Optional garnishes: chopped almonds; freshly chopped parsley; diced, roasted red peppers; or puff pastry cut into shapes and then baked until golden brown
In a small saucepan, bring the white wine to a boil over high heat. Simmer until the liquid is reduced by half.
Meanwhile, if the artichoke hearts are marinated, rinse off the liquid. If they are in brine, drain and reserve the liquid. Coarsely chop them, then add to a stock pot with the creams, stock, wine reduction, and reserved liquid, if using brine variety.
Gently simmer the soup about 20 minutes, then puree with a hand blender Serve hot. Garnish, if desired, with almonds, parsley, roasted red peppers, or puff pastry shapes.