What to Do with All These Hearts

My poor little bugger Artemis still wasn’t feeling better yesterday. Instead of making him stop vomiting, the special intestinal food we were giving him was only making him vomit more and have diarrhea. I called the vet back and explained the situation, then went to exchange his wet food for a different dry food. I’m sure it will take awhile to get into his system but he hasn’t thrown up since yesterday afternoon. Huzzah!


Then I turned to the internet for my problem: What do I do with all these artichoke hearts?

002Who cares if it’s 80 degrees? Let’s make soup! Potato-Leek is one of my all time favorites (next to French Onion), so Potato-Artichoke seemed like a great idea.



  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 4 cloves garlic, chopped
  • 1 tbsp dried thyme
  • 1 tsp red pepper flakes
  • 3 cups chopped peeled potatoes (about 1 1/2 lbs)
  • 10 oz of canned, drained artichoke hearts
  • 4 cups vegetable or chicken broth
  • 2 cups water
  • 1/2 cup skim milk
  • salt & pepper to taste


Heat butter and oil in a large pot over medium heat until the butter melts. Add onion and celery and cook, stirring occasionally, for about 4-6 minutes, or until softened. Add garlic and thyme and stir for about 30 seconds, until fragrant.


Stir in potatoes and artichoke hearts.


Add broth and water, and bring to a boil over high heat. Reduce heat to medium-low to maintain a lively simmer and cook until the vegetables are tender, about 30 minutes.

Puree the soup in a pot using an immersion blender (or blend in batches in a regular blender). Add milk and salt & pepper to taste.

Recipe adapted from: Eating Well


I never crave soup in the summer, so I didn’t eat too much of it, but it was really good. Not quite as good as potato-leek, but I can work with it. I love the hint of spice from the crushed red pepper, and the thyme was a welcome addition. I will definitely remember this recipe come fall.

I rounded out dinner with some roasted brussels sprouts.


Tossed with a bit of olive oil, salt, pepper, and sliced garlic, then roasted at 425 for 25 minutes.


Between the soup and the brussels sprouts, I used 3/4 of a bulb of garlic yesterday. No wonder the vampires stayed far away last night.


3 thoughts on “What to Do with All These Hearts

  1. Pingback: Heirloom Tomato Calzones | Designs on Dinner

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