3 pkg (9 ounces each) frozen artichokes, thawed and chopped
1 large carrot, sliced
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon each of salt and ground white pepper
1 cup half-and-half
1/4 cup freshly grated Romano (or parmesan) cheese
Celery leaves to garnish
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Let's Make It
In a Dutch oven, combine olive oil and butter over medium heat until butter melts. Saute onion and celery in oil mixture until onions are translucent. Stir in chicken broth, artichokes, carrot, lemon juice, salt and white pepper. Cover and cook about 30 minutes or until vegetables are tender.
Remove from heat and puree vegetables in batches in a food processor. Return mixture to Dutch oven and stir in half-and-half and cheese.
Serve warm and garnish individual servings with celery leaves. Store leftovers in airtight container and refrigerate.