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• Home: Cooking: Fruits and Vegetables: Artichokes  (20)

• Artichoke and Mussel Bisque - Contains heavy cream, fennel, garlic, and white wine. Serves four.
• Artichoke Oyster Soup - Uses cayenne, flour, cream, shallots, and chicken broth.
• Artichoke Soup - Uses celery, onion, garlic, and chicken broth.
• Artichoke Soup - Canned broth with Tabasco and lemon juice. Serves six.
• Artichoke Soup - From Cucina Ebraica: Flavors of the Italian Jewish Kitchen.
• Artichoke Soup - Vegan recipe made with vegetable broth and rice.
• Artichoke Soup Recipe - Combines chicken broth with garlic, flour, and lemon juice. Serves four.
• Artichoke-Heart Soup (Sopa de Alcachofras) - Contains cornmeal, parmesan, milk, and butter. Serves six.
• Cream of Artichoke Soup - Calling for oatmeal, soy, garlic, and rosemary.
• Cream of Artichoke Soup - Combines corn flour with wine vinegar and vegetable stock. Serves four.
• Cream of Artichoke Soup Arnaud - New Orleans restaurant recipe using potato, brandy, and leeks. Serves six to eight.
• Creamy Artichoke and Oyster Soup - Milk with green onions, flour, and butter.
• Creamy Artichoke Hazelnut Soup - Rice flour with sherry, shallots, and chicken stock. Serves six.
• Creamy Artichoke Soup with Lemony Mushrooms - Vegetable or chicken stock with potato and onion. Serves four.
• Jerusalem Artichoke Soup - Chicken stock containing whipping cream, parsnip chips, fennel, and leeks.
• Jerusalem Artichoke Soup - Uses walnuts, soy milk, lemon juice, and stock.
• Jerusalem Artichoke Soup - Chicken broth with green onions and dill. Serves four.
• Leek and Artichoke Soup - Made with potato, peas, lettuce, and garlic. Serves six.
• Lemon and Artichoke Soup - Music accompanies this recipe calling for eggs and rice. Serves twenty-four.
• Oyster and Artichoke Bisque - Combines flour, milk, cream, celery, and sherry. Serves eight.
• Oyster and Artichoke Soup - Chicken stock with milk, flour, cayenne, and green onions. Serves eight.
• Oyster Artichoke Soup - Romano cheese with Lea and Perrins sauce, flour, butter, and celery.
• The Soup-aholic: Sunchoke Bisque with Crispy Bacon - Recipe by Chef Didier Ageorges using whipping cream, chicken stock, butter, and onion. Serves four.

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