Creole Artichoke Bisque
Yield - about 14 - 16 (12 oz Servings)
See Chef's Notes below
12 LARGE ARTICHOKES
8 BAY LEAVES
1 TBSP DRIED OREGANO LEAVES
1 TBSP DRIED THYME LEAVES
2 LEMONS (Quartered)
1 TBSP DRY CRAB BOIL SEASONING
1-1/2 GALLONS WATER
1/4 LB BUTTER
2 LARGE WHITE ONIONS (Chopped Fine)
4 STALKS CELERY (Chopped Fine)
1-1/2 TBSP CHICKEN BASE
2 TBSP FRESH GARLIC PUREE (See Chef's Notes below AND the Recipe)
1 TBSP WHITE PEPPER
2 TSP GROUND CAYENNE PEPPER
2 TSP GROUND THYME
1/2 GALLON WHOLE MILK
1/2 GALLON HEAVY WHIPPING CREAM
2 CUPS ALL PURPOSE FLOUR
1 CUP DRY WHITE WINE
In a large stock pot add the water and boiling seasonings. Bring the pot to boil and add the seasonings and artichokes, place a weight to keep the chokes submerged. Cover and boil the chokes until tender (minimum of 15 - 20 minutes). TO TEST, Try to pull out one of the middle leafs (not the center or the exterior ones). IF it comes out easily it is done!! Remove the artichokes and allow them to cool.
While the chokes are poaching, use a large porcelain enameled cast iron Dutch oven, on medium/low heat and sauté the butter, onions, celery, chicken base and garlic until translucent. DO NOT BROWN the butter!! Lower the heat and add the dry seasonings.
Pull the leaves from the choke and gently scrape the meat from the leaves. Remove the thistles from the center of the artichoke, discard the leaves and thistles. Use a Chef's spoon and gently mash the artichoke meat to a paste, (it helps to finely chop the heart and stems first) add the artichoke paste to the Dutch oven. Add the milk and half & half, simmer until warm. DO NOT SCALD!
Use a large whisk or emersion
blender and slowly blend in the flour. Add the wine and simmer until the bisque
A bisque should be creamy and smooth, but if you wish, add chopped crawfish, shrimp or crabmeat, it is still very good.
1 Bunch Green Onions
(Chopped, in a Monkey Dish)
Serve in a circular chaffer or warmed soup tureen.
The garlic puree in the recipe is designed for smoked garlic... I would NOT use the smoking technique... I would suggest to roast the toes in a standard oven. IMHO, the smoke flavor overpowers the bisque.
The stems are as flavorful as the heart of the chokes!! My mom used to discard them.... BUTTTT! I have learned to cook them along with the chokes... You need to peel them of the fibrous/woody outside skin... Use a potato peeler or sharp knife to do so, then boil them along with the artichokes. It is also easier to mash the paste if you pre-chop the stems a hearts.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
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Revised: March 08, 2018.