The artichoke velouté is one of those recipes that can transform a few simple ingredients into an elegant, creamy and incredibly comforting dish.
Perfect for cold days and ideal for a light but satisfying dinner, this velouté wins you over with its delicate and slightly aromatic flavor, featuring the unmistakable taste of artichokes.
Plus, it is an extremely versatile recipe: you can serve it as a refined first course, as a detox dish after richer periods or as a base for more indulgent variations with croutons, cheeses or spices.
You will love this recipe because artichoke velouté is not only tasty: it is also practical and smart in the kitchen. It is light yet filling, has a delicate but distinctive flavor and is perfect for detox diets.
It is made with simple, naturally vegan ingredients.
It is also perfect for those intolerant to gluten and lactose.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 4 artichokes
- 1 potato
- 1/2 onion
- 3 tbsps extra virgin olive oil
- 1 celery (piece about 2 in)
- salt
- 3 cups vegetable broth
Tools
- 1 Knife
- 1 Pot
- 1 Immersion blender
Steps
Remove the tougher outer leaves and cut off the spiny tips.
Peel the stem and cut the artichoke in half.
Remove the inner choke (if present).
Immediately immerse them in water with lemon.This step prevents oxidation and keeps the color bright and the flavor delicate.
In a large pot heat the extra virgin olive oil and add the finely chopped onion and celery.
Let them gently soften without browning: this creates the aromatic base of the velouté.Drain the artichokes from the lemon water and slice them thinly.
Add them to the pot and sauté to flavor for 5-6 minutes.Also add the potato cut into cubes and cover everything with hot vegetable broth.
Cook for about 25-30 minutes, until everything is tender.When the vegetables are cooked, blend everything with an immersion blender until you obtain a smooth cream.
If the velouté is too thick, add more broth.
Season with salt and finish with a drizzle of raw olive oil.
Artichoke Velouté Variations
Add Parmesan, robiola or stracchino at the end of cooking.
Crispy pancetta, speck strips or a poached egg on top of the velouté.
You can serve with croutons, fried artichoke chips, or fresh herbs such as marjoram or parsley.
Storage
In the fridge: 2-3 days in an airtight container
In the freezer: up to 2 months
Reheat: over low heat adding a little broth or water
FAQ (Questions and Answers)
Can I use frozen artichokes?
Yes, they are perfect and save time. No need to thaw them beforehand.
Can artichoke velouté be frozen?
Yes, it keeps well for up to 2 months.
The artichoke velouté is a simple yet elegant recipe, perfect for bringing a healthy, creamy and flavorful dish to the table without feeling heavy.
With a few ingredients and some attention, you can achieve a restaurant-quality velouté at home.
A dish that combines taste, wellness and versatility: ideal to include in your weekly menu or to serve as comfort food on cooler evenings.
