Artichoke & garlic soup
- 2 whole bulbs garlic
- 6 tbsp olive oil
- 1 onion, chopped
- 150g Chosen by you Antipasti Chargrilled Artichokes (or Cypressa Antipasti d’Italia Marinated Artichoke Hearts), chopped
- 600ml vegetable stock, made with 1 stock cube
- 2 tsp chopped fresh thyme leaves, plus extra to serve
- Cayenne pepper, to serve
Pre-heat the oven to 200C/180C Fan/Gas 6. Halve the garlic bulbs horizontally. Drizzle 2 tsp of the oil onto the cut sides. Roast, cut sides down, on a baking tray for 40 minutes.
Cook the onion in the remaining oil in a pan for 5 minutes. Add the artichokes and cook for 5 minutes.
Squeeze the cloves from the roasted bulbs into the pan. Add the stock and thyme. Simmer for 10 minutes.
Blitz with a hand-held blender until smooth. Top with thyme and cayenne.