Recipe courtesy of Giada De Laurentiis
Save Recipe Print
Total:
40 min
Prep:
15 min
Inactive:
5 min
Cook:
20 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Prep:
15 min
Inactive:
5 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Heat the olive oil in a large saucepan over medium heat. Add the celery, onion, 1/4 teaspoon of the salt and the pepper. Cook the vegetables until just tender, about 4 minutes. Add 2 cups broth and the artichoke hearts and bring to a boil. Cover, reduce the heat to medium-low and simmer until the artichoke hearts are tender, about 12 minutes.

Puree the soup, 1 cup at a time, in a blender until very smooth, adding the spinach and chopped mint with the last cup. Return the puree to the same saucepan. Mix in the remaining 1/4 teaspoon salt. Warm over low heat, thinning with the additional broth by 1/4 cupfuls if the soup is too thick. Ladle the soup into bowls. Squeeze a lemon wedge over each bowl of soup before serving.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Hot Spinach and Artichoke Dip

Recipe courtesy of Alton Brown

Minestrone Soup

Recipe courtesy of Ellie Krieger

Stovetop Stuffed Artichokes

Recipe courtesy of Trisha Yearwood

Lentil Soup

Recipe courtesy of Alton Brown

Gorgonzola Spinach Artichoke Dip

Recipe courtesy of Rachael Ray

Kale and Artichoke Chicken Casserole

Recipe courtesy of Valerie Bertinelli

Squash Soup

Recipe courtesy of Alton Brown

Lentil Soup

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword