Skip to content Skip to sidebar Skip to footer

Recipe: Artichoke Bisque

Rank: Intermediate

Time execution: 1 hr 15 min

Can be served for: 4 persons


  • 4 Roma tomatoes

  • 2 red bell pepper

  • 4 whole artichoke hearts, on skewer

  • Vegetable oil

  • 2 tablespoons butter

  • 2 small onion, chopped

  • 4 large garlic cloves, minced

  • 2 2/3 cups vegetable stock

  • 2 cup cream

  • Several sprigs cilantro, leaf only, chopped

  • 2 tablespoon cornstarch

  • 2/3 cup water

  • 2/3 teaspoon salt

  • Pinch freshly ground black pepper

  • Suggested garnishes are Cotija or Manchego cheeses, toasted pumpkin seeds or pine nuts.


  1. Preheat a grill.

  2. Coat the tomatoes, bell peppers and artichoke hearts lightly with oil, place on grill just away from the hottest spot. Turn occasionally with tongs to sear all surfaces. Remove to a dish to let cool. Reserve any juices that accumulate.

  3. In a large saucepan, saute onion and garlic with butter over medium heat, stirring. In a food processor, small chop the grilled vegetables. In saucepan with onion/garlic mixture, add vegetable stock, cream, grilled vegetables, and cilantro. Bring to simmer, stir to heat evenly. Combine cornstarch and water in a small separate bowl. Slowly add to saucepan while stirring to combine. The sauce will thicken slightly in 2 to 3 minutes to desired consistency. Add more cornstarch or water if necessary.

  4. Add salt, dash with pepper, to taste. Serve with suggested garnishes, if desired.

Source: Artichoke Bisque All About Trends

Post a Comment for "Recipe: Artichoke Bisque"