Ingredients
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1/2 tablespoon olive oil
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1/8 white onion, finely chopped
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2 cups marinated artichoke hearts, drained and finely chopped
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1 1/4 cups chicken broth or 1 1/4 cups vegetable broth
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1/4 cup champagne or 1/4 cup white wine
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1 tablespoon brandy
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3 tablespoons parmesan cheese, grated (fresh) or 3 tablespoons asiago cheese
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sugar, if desired
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fresh Italian parsley (to garnish) or dill (to garnish)
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1 garlic clove, minced
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fresh ground pepper
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1 shallot, minced
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nonfat plain yogurt or nonfat sour cream
Instructions
- Sauté onions, garlic, and shallots in oil over medium heat until soft, about 2 minutes.
- Add artichoke hearts, stock, wine, and brandy.
- Bring to a boil, turn to the lowest setting, and simmer covered 10 minutes. If you want a smoother consistency, you can puree it at this time.
- Pepper (and sugar, if desired) to taste, and serve topped with cheese, a dollop of yogurt or sour cream, and a sprinkling of fresh Italian parsley or dill.