- Course: Lunch
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Quantity: 6 Persons
Preparation instructions
Melt the butter and saute the onion, celery, and garlic over
low to medium heat. Drain the artichoke hearts and trim off any tough
bits of leaf. Put the artichoke hearts in a food processor. Add 120 ml
of the chicken broth and the Xanthan and process until the artichokes
are a fine puree. Add the remaining chicken broth, and set over
medium-high heat to simmer. When the onion and celery are soft, stir
them into the artichoke mixture. When it comes to a simmer, whisk in the
cream. Bring it back to a simmer, squeeze in the lemon juice, and stir
again. Add salt and pepper to taste.
