Prep time: 30 min
Cook time: 30 min
Ready in: 1 hour
Serves: 8
Ingredients:
1/2 c. flour
2 tsp. salt (plus more to taste)
1/8 tsp. tarragon
24 oz. artichoke hearts
2 T. olive oil
1 T. unsalted butter
1 yellow onion- coarsely chopped
2 cloves garlic- pressed
1/4 c. uncooked rice
5 c. chicken stock
1 c. heavy whipping cream
1 dash lemon juice or dry, white wine
Sour cream (for garnish)
Several sprigs tarragon (for garnish)
Directions:
- Combine flour, salt, and thyme in a plastic bag
- Add artichoke hearts and shake until evenly coated
- In a large saute pan, over medium-high heat, heat oil and butter
- Add artichoke hearts and saute, in batches if necessary and stirring occasionally, until golden brown on all sides, about 15 min
- Add onion and garlic and cook until softened
- Transfer contents of pan to a slow cooker
- Add rice and stock
- Cover and cook on low until rice is quite tender, 5- 6 hours
- Using a handheld blender, puree soup until smooth
- Stir in cream and lemon juice/ wine and season with salt to taste
- Ladle soup into bowls and garnish each with a dollop of sour cream and tarragon
- Serve immediately.
*Liz found recipe here
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