This is delicious and it's fairly easy. Fresh artichokes always are a bit of extra work as far as I'm concerned, but the flavor extraction makes them worth it. I steamed 4 artichokes, discarded the leaves, cut up and added the bottoms and the steaming water, then I added a can of artichoke bottoms to make up for the missing pulp from the leaves. Nothing was lost I'm sure. Instead of celery I used 1/2 a celeraic bulb I happened to have on hand. This result was a flavorful, creamy soup just right for a chilly fall evening meal, along with some cheese tortellini and steamed broccoli in a butter-EVOO garlic sauce.
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This is delicious and it's fairly easy. Fresh artichokes always are a bit of extra work as far...