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For the roasted garlic soup:
In a small pan, pour the olive oil and place each half garlic head HYPERLINK "http://fxcuisine.com/zoom-image.asp?image=http://fxcuisine.com/blogimages/french-cuisine/garlic-soup/french-garlic-soup-07-1000.jpg&t=" flat in the oil.
Roast the garlic in the oven for about 40 minutes or until the garlic is soft throughout and nicely browned. Remove the skins from the garlic.
Place half the cloves garlic in a large pot and mash them with 1/2 the infused garlic oil. Add the flour and cook on medium heat for 2 minutes.
Add the chicken stock and thyme and bring to a boil and then let simmer for 15 minutes. Season with salt and pepper.
To prepare the artichokes:
Start by cutting off the exterior leaves using a very sharp paring knife. Cut only at the base of the leaf and not into the hard heart.
Once the heart is visible, cut the top of the artichoke off by first locating the top of the heart. Cook's Note: This is simply done by feeling the artichoke starting at the bottom of the artichoke and feeling progressively upwards. The heart will feel hard; where there is no heart, the leaves will feel noticeably soft.
Cut through the leaves at the top of the artichoke using a sharp sturdy knife, like a chef's knife.
Peel the stem of the artichoke using a paring knife. Scrape out the "choke" or the fuzzy center of the artichoke heart. Rub with lemon to prevent the artichoke from discoloring. Cut the artichoke heart and stem into sections.
Cook in boiling, salted, and lightly acidulated (with lemon juice) water until the hearts are tender, about 10 minutes. Drain.
In a pan, on medium heat the olive oil, add the artichoke and shallots. Saute for 5 minutes, until lightly caramelized. Season with salt and pepper. Add parsley. Keep aside.
To assemble:
Preheat the oven to broil.
Brush the slices of bread with the remaining garlic-infused oil, garnish with the sauteed artichoke and cheese. Grill in the oven until the cheese is melted and slightly golden brown.
When ready to serve, place an artichoke crouton in a shallow bowl, add a ladle of the roasted garlic soup.
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Artichokes with Brown Butter Hollandaise
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By LHoward1698
Chula Vista, CA
on October 30, 2012
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Really good! We loved it. You can't eat too much though because it is very rich!
By salEdawgz
Glendale, NY
on August 26, 2012
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Time consuming since it takes some time just to roast the garlic, but this gave me time to prep for the rest of the recipe. It was delicious. Everyone was happy, even my mom! I left just a few pieces of garlic whole because I love roasted garlic. I also used 4 heads of garlic. Can't wait to make this again!
By cs_1701
Houston, TX
on June 15, 2012
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Wonderful soup! I used 4 medium sized heads of garlic and used all of it in the soup -- and it was not overwhelming. In fact it was smooth, flavorful, and incredibly savory. I blended the soup in my Vitamix to make sure there were no large chunks of garlic and that also made the texture like silk. I did not use fresh whole artichokes. Instead I used frozen artichoke quarters, which I chopped up and sauteed with the shallot. I also used gruyere, not emmenthal, and it worked very well with the soup. This was an elegant restaurant quality dish.
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