Name: Artichoke Bisque
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 4 Roma tomatoes; 1 red bell pepper; 4 whole artichoke hearts, on skewer; Vegetable oil; 1 tablespoons butter; 1 small onion, chopped; 4 large garlic cloves, minced; 1 1/2 cups vegetable stock; 1 cup cream; Several sprigs cilantro, leaf only, chopped; 1 tablespoon cornstarch; 1/2 cup water; 1/2 teaspoon salt; Pinch freshly ground black pepper; Suggested garnishes are Cotija or Manchego cheeses, toasted pumpkin seeds or pine nuts.

Directions

Preheat a grill.
Coat the tomatoes, bell peppers and artichoke hearts lightly with oil, place on grill just away from the hottest spot. Turn occasionally with tongs to sear all surfaces. Remove to a dish to let cool. Reserve any juices that accumulate.
In a large saucepan, saute onion and garlic with butter over medium heat, stirring. In a food processor, small chop the grilled vegetables. In saucepan with onion/garlic mixture, add vegetable stock, cream, grilled vegetables, and cilantro. Bring to simmer, stir to heat evenly. Combine cornstarch and water in a small separate bowl. Slowly add to saucepan while stirring to combine. The sauce will thicken slightly in 1 to 2 minutes to desired consistency. Add more cornstarch or water if necessary.
Add salt, dash with pepper, to taste. Serve with suggested garnishes, if desired.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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Artichoke Bisque

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