Artichoke sauce and soup

I's not just a stew that can be a soup. A sauce can too.


a. Artichoke (béchamel) sauce



This is what you need for 2 servings:

  • 4 large artichoke hearts, chopped
  • ½ cup finely chopped spinach
  • 2 cups milk, warm
  • 1 tbsp. butter/oil
  • 1 tbsp. flour
  • ½ cup grated mozzarella / cheddar mix
  • S&P
  • nutmeg
  •  1 hot red chile pepper or powder
Pic1: béchamel, artichokes, red jalapeño


2016-11-23: artichoke sauce

Pic2: artichoke hearts
Pic3: artichoke sauce, all mixed up
Pic4: artichoke sauce, served

b. artichoke + spinach milk soup

This soup started out as yesterday's artichoke sauce, a béchamel-derived sauce, and now I’m adding even more milk. That qualifies this as a milk soup. The recipe is presented from scratch. Don’t make this with canned artichokes. You’ll be disappointed.
See also: cheesy milk soup with spinach for a very similar recipe without the artichokes.


Pic5: milk soup
Pic6: spinach
Pic7: simmer

Serving suggestion:

  • Serve with toasted bread. Break the bread in the soup.

Pic8: breaded artichoke milk soup