Mediterranean cuisine for every day

Artichoke soup

1 Comment » Apr 26th, 2010 | By | Category: Recipes, Soups

This delicious soup can be prepared with fresh artichokes, but works as well with frozen ones. I have used the frozen ones and must say, that the soup is very tasty. The soup thickens in combination with the yogurt, the chunky artichoke give it a bite. I can only recommend this to all artichoke-lovers.

Preparation time: 30 minutes

difficulty: medium


  • 400 gram of artichoke hearts
  • 10 cloves of garlic
  • a bunch of scallions
  • 200 gram Greek yogurt
  • an egg
  • 1 liter of vegetable stock
  • salt and pepper
  • some olive oil


Peel the garlic and crush it. Cube the artichoke hearts and put them with the garlic and some olive oil into a pot to fry.

Add the vegetable stock and let it simmer for 20 minutes. Then pour half of the soup into a mixer and process it. Return the liquid from the mixer to the pot.

Meanwhile chop the spring onions. Put them aside and mix the yogurt with the egg.

Now comes the part that needs some attention. When mixing the yogurt with the soup you must make sure that the soup is not to hot. The best way is to take a smaller pot and put a few spoons of yogurt into it. Place the pot on the stove on low heat. Now slowly add some of the soup with a scoop to the yogurt while stirring. Repeat this step while heating up the pot. As you stir and the soup heats up it thickens. Now add the spring onions. Once the liquid boils remove it after a minute or so from the heat and let it sit for a couple of minutes.

Season with salt and pepper and serve.


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  1. I love artichokes and would love this soup but unfortunately my children don’t like them.

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