{"id":5461,"date":"2021-11-22T05:30:00","date_gmt":"2021-11-21T21:30:00","guid":{"rendered":"https:\/\/culinaryambition.com\/?p=5461"},"modified":"2021-11-06T11:25:52","modified_gmt":"2021-11-06T03:25:52","slug":"artichoke-cremeux-soup","status":"publish","type":"post","link":"https:\/\/culinaryambition.com\/artichoke-cremeux-soup\/","title":{"rendered":"Fresh Artichoke cr\u00e9meux soup"},"content":{"rendered":"\n
The base of this soup is made with artichoke hearts. We were able to find some fresh artichokes but you can also use canned or frozen ones. <\/p>\n\n\n\n
The trick to making a good cream of artichokes is in refining the texture. Using the artichoke cooking water to maximise flavour and passing the mixture through a sieve are important parts of making this dish spectacular. <\/p>\n\n\n\n