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Strain artichoke’s cooking liquid. Measure liquid in cups and add water, only if necessary, to complete 7 cups.
Remove meat from artichoke leaves and cut hearts in 4.
Melt butter in a large saucepan and stir in flour. Cook 1 or 2 minutes and add gradually part of the cooking liquid. Stir in milk and bring to a boil until a medium béchamel sauce is obtained. Season with salt and pepper and remove from heat.
Add artichokes and the chicken bouillon to the sauce. Add remaining cooking liquid.
Blend mixture in batches. If mixture is too thick, add 1 cup water or less.
Return to heat and bring to a boil. Lower heat and cook 5 minutes approximately. Stir in parmesan cheese and pour olive oil. Mix thoroughly and correct seasoning.
Serve in individual soup bowls.
Optional: Serve with croutons.
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