Artichoke and Pea Soup

Preparation info

  • Serves


    • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

You will taste the peas immediately but the artichoke flavor is slower to develop. Wait a few hours before the final seasoning, and you will be surprised to see how much more you can taste the artichokes!


  • 8 large artichokes
  • 6 tablespoons unsalted butter
  • 4 to 5 cups Chicken Stock
  • 3 cups diced onions
  • 2 cups shelled fresh peas
  • Salt and freshly ground pepper
  • Lightly whipped cream flavored with grated lemon zest or chopped fresh mint for garnish


    Cut all the leaves from the artichokes, pare the hearts, and remove the fuzzy chokes. Cut the artichoke hearts into slices. Heat 3 tablespoons butter in a medium saucepan over medium heat. Add the artichoke hearts and ⅓ cup chicken stock; cook, partially covered, until tender, about 10 minutes.

    Melt the remaining butter in another medium saucepan over medium heat. Add the onions and cook until translucent and tender. Add the remaining stock and heat to boiling. Reduce the heat and stir in the peas. Simmer about 3 minutes, then add the artichoke hearts and simmer a few minutes more.

    Put the vegetables and just enough stock to process them in a blender or processor and puree. Pour into a bowl. Thin the soup to the desired consistency with the hot stock and season with salt and pepper. Refrigerate a few hours, then taste and adjust the seasoning. Reheat the soup. Ladle into bowls and dollop each serving with flavored whipped cream.