*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This recipe was great. I used frozen artichoke hearts and just chopped them up. To save time I sauted the veggies in some olive oil to get them going. My husband even gobbled this up and if I had told him it was artichoke soup he wouldn't have even touched it. My teenagers and even my 3 & 5 year old ate this soup up! Need to make a double batch next time!
OK this is a fairly labor intensive recipe. But let's face it artichokes always take a bit of effort. Even eating them plain. But this recipe is delicious. Served it to friends and they consumed every drop even though I had doubled the recipe..
sooooo good. I didn't have vermouth so I used a dry white wine. I also used two cans of artichokes. I used canned veggie broth and made the soup pretty salty without addding any salt.Thanks for an AMAZING recipe. It is definitely a keeper.
This was a very nice soup... but of course I made my own little changes..partially because I wanted the changes...and partially because I made a mistake! I added a lot more cheese than it asks for and I put in a variety of cheeses. I accidentally put the cream in at the beginning however I just kept the heat below a boil and there was never a problem. Also one change I did was that I used a jar of artichoke hearts. It cut down on prep time by a lot. The jar had some special flavoring so I didn't use any salt or pepper. Delicious recipe! _ I will make it for the second time right after I finish this review!