Artichoke Soup (Zuppa Di Carciofi)

Serves 4


  • 1/2 cup finely chopped yellow onion I used a Vidalia onion
  • 2 tbsp good quality extra virgin olive oil
  • 1 cup chopped roma tomatoes
  • 14 oz quartered artichoke hearts I used frozen artichokes and steamed them prior to adding to soup
  • 4 cups chicken broth
  • 1/4 cup julienned fresh basil
  • salt and freshly cracked pepper to taste
  • Garnish: freshly grated Parmigiano-Reggiano cheese
  • Garnish: Homemade Croutons I left these out


  1. If using frozen artichokes, steam and drain any excess water
  2. In a large sauté or frying pan, sauté onion in olive oil until soft
  3. Stir in tomatoes and cook for 5 minutes
  4. Add artichoke hearts, cooking 2-3 more minutes
  5. Add broth and basil
  6. Bring to a boil
  7. Season with salt and freshly ground pepper to taste
  8. Garnish with Parmigiano-Reggiano cheese and croutons, if using