Artichoke Blue Cheese Bisque Food

ARTICHOKE BISQUE

Steps:

• 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.

ARTICHOKE BISQUE

Steps:

• Saute onions in butter, over medium heat, for about 10 minutes, or until onions are soft.
• Add vermouth, artichokes, broth and thyme and simmer until the artichokes fall apart, about 10 minutes or so.
• Stir in cream and bleu cheese and simmer until melted.
• Carefully puree in a blender, or whir with your stick blender (if you do not own a stick blender, run, I said RUN out and get one! You will love it).
• Garnish with chives.

ARTICHOKE-BLUE CHEESE BISQUE

Steps:

• Melt butter in heavy large saucepan over medium heat.
• Add onion and sauté until translucent, about 10 minutes.
• Add vermouth and simmer until all liquid evaporates, about 4 minutes.
• Add artichokes, broth, and thyme.
• Simmer until artichoke hearts begin to fall apart, about 10 minutes.
• Remove from heat.
• Cool slightly.
• Working in batches, puree soup in blender until smooth.
• (Can be prepared 1 day ahead. Cover and refrigerate.) Pour soup into saucepan.
• Stir in cream and blue cheese.
• Simmer over medium heat until cheese melts and soup is smooth, whisking constantly, about 2 minutes.
• Season to taste with salt and pepper.
• Ladle into bowls.
• Sprinkle with chives and serve.

BAKED ARTICHOKES WITH GORGONZOLA AND HERBS

Steps:

• Bring a large pot of salted water to a boil over high heat. Trim the artichokes by cutting off the top 1-inch or so. Cut the stem close to the base of the artichoke so the artichoke can sit up straight, and remove some of the bottom leaves. Using kitchen shears, trim the sharp points off of any remaining outer leaves. Add the artichokes to the boiling water. Halve the lemons and squeeze the juice into the boiling water. Toss in the lemons. Cook the artichokes until tender, about 30 minutes. Drain the artichokes and let cool.
• Meanwhile, in a small bowl stir together the Gorgonzola, cream, thyme, 2 teaspoons parsley, garlic, salt, and pepper. In another small bowl stir together the bread crumbs and remaining 1 tablespoon of parsley.
• Preheat the oven to 400 degrees F. Remove the center choke of the artichokes using a small spoon. Stuff the cheese mixture into the center of the artichokes. Place the artichokes into a baking dish. Sprinkle the bread crumb mixture over the top of the artichokes. Drizzle the tops of the artichokes with olive oil. Bake until the artichokes are heated through, the cheese is melted, and the bread crumbs are crisp and golden, about 25 minutes. Transfer the artichokes to a serving dish and serve.

ARTICHOKE TOMATO BISQUE

Steps:

• In a blender, cover and process tomatoes and peppers until pureed. In a large saucepan, saute the onion, garlic, thyme, basil and oregano in butter and olive oil until onion is tender., Add the broths, artichokes, cream, milk, sherry, cilantro and tomato mixture. Bring to a simmer; cook for 10-12 minutes. , In a small bowl, whisk cornstarch and water until smooth; gradually add to saucepan. Cook and stir for 3-5 minutes or until thickened; add Creole seasoning and pepper.

BLUE CHEESE ARTICHOKE DIP

Steps:

• Preheat oven 350°F. Place all ingredients in food processor container; cover. Process just until blended, but not completely smooth.
• Spoon into 9-inch pie plate.
• Bake 20 to 25 minutes or until lightly browned. Let stand 5 to 10 minutes before serving. Serve with crackers.

CREAMY ARTICHOKE BISQUE

Steps:

• Stir the cream cheese, cream of chicken soup (plus 1 cup water if can directions call for it) over medium heat in a medium sized pot.
• In a skillet, cook your potatoes in a tablespoon of oil or butter until lightly golden. Season will garlic and salt and pepper then set aside.
• Use your skillet to cook the artichoke hearts in a tablespoon of olive oil for about 5-7 minutes or until lightly golden.
• In a food processor (I used the Magic Bullet) puree about half of the artichoke hearts with the tomato pasta sauce. Chop the rest of the artichokes into small chunks.
• Add artichokes and potatoes to your soup pot and stir until all ingredients are mixed and cream cheese is melted.
• Add salt and pepper to taste.
• Let cool and enjoy!

ARTICHOKE-BLUE CHEESE BISQUE

Steps:

• Melt butter in heavy large saucepan over medium heat. Add onion and sauté until translucent, about 10 minutes. Add vermouth and simmer until all liquid evaporates, about 4 minutes. Add artichokes, broth, and thyme. Simmer until artichoke hearts begin to fall apart, about 10 minutes. Remove from heat. Cool slightly. Working in batches, puree soup in blender until smooth. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Pour soup into saucepan. Stir in cream and blue cheese. Simmer over medium heat until cheese melts and soup is smooth, whisking constantly, about 2 minutes. Season to taste with salt and pepper. Ladle into bowls. Sprinkle with chives and serve.