Recipes › Soup › Crema Di Carciofi Artichoke Soup Recipe

Crema Di Carciofi Artichoke Soup Recipe

Recipe by Pedro M. A. Neves

Crema di carciofi is a velvety Italian soup that celebrates the delicate flavor of fresh artichokes with a luxurious cream-based broth. This Sicilian and Roman classic is brightened with lemon and finished with Parmigiano-Reggiano, making it an elegant first course that tastes refined yet comes together in under an hour.

Ingredients

• 800 g (1.8 lbs) fresh artichokes, about 6-7 medium
• 60 ml (¼ cup) extra virgin olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 liter (4 cups) vegetable or chicken broth
• 200 ml (¾ cup) heavy cream or whole milk
• 1 lemon, zest and juice
• 50 g (½ cup) grated Parmigiano-Reggiano
• 2 tablespoons fresh flat-leaf parsley, chopped
• Salt and freshly ground black pepper to taste
• ¼ teaspoon ground white pepper
• Pinch of nutmeg (optional)

Instructions

1. Prepare the artichokes by cutting off the top quarter and trimming the stem. Remove outer leaves until you reach pale tender leaves. Cut each artichoke in half lengthwise and remove the fuzzy choke center with a small spoon. Slice the prepared artichokes into thin wedges and immediately place in a bowl of water with lemon juice to prevent browning.

2. Heat olive oil in a large heavy-bottomed pot over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until softened and translucent, stirring occasionally.

3. Add minced garlic to the pot and cook for 1 minute until fragrant, stirring constantly to avoid browning.

4. Drain the artichoke slices and add them to the pot. Stir well to coat with oil, then cook for 3-4 minutes to lightly soften. Pour in the warm broth and bring to a gentle boil.

5. Reduce heat to medium-low and simmer uncovered for 15-18 minutes until artichokes are completely tender and easily pierced with a fork.

6. Using an immersion blender, carefully purée the soup in the pot until completely smooth and creamy. Work in batches if using a standard blender, allowing steam to escape and returning purée to the pot.

7. Stir in the cream slowly and gently heat through without boiling. Season with salt, white pepper, lemon zest, and a pinch of nutmeg if using.

8. Taste and adjust seasoning with lemon juice for brightness and additional salt if needed. Ladle into warm bowls and garnish generously with Parmigiano-Reggiano, fresh parsley, and a light drizzle of olive oil.

Substitutions

• Replace heavy cream with crème fraîche or Greek yogurt for tanginess and lighter consistency
• Substitute vegetable broth with chicken broth for deeper savory flavor
• Use frozen artichoke hearts (thawed) when fresh are unavailable; reduce cooking time by 5 minutes
• Replace dairy cream with cashew cream for vegan adaptation

Tips

• Acidulate the artichokes immediately after cutting to prevent oxidation and browning
• For a brothier texture, reduce cream to 100 ml; increase to 250 ml for a thicker, more luxurious consistency
• Make this soup up to 2 days ahead and reheat gently; add fresh lemon juice just before serving to preserve brightness
• A hand-held immersion blender creates the smoothest texture; avoid over-blending or the soup may become gluey

Crema di carciofi is particularly beloved in Sicily and Lazio regions of Italy, where artichokes are a prized spring vegetable. The soup represents Italian cucina regionale tradition, using seasonal produce to create elegance without unnecessary complexity.

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