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Author Notes: Is there anything more summer-y than grilling out? Personally, I can’t think of a single thing that brings those long, summer nights to mind more than that. The dilemma for me, though, is what to do with all those grilled leftovers. I love having a nice char on corn on the cob, for example, but am always at a loss for what to do what what doesn’t get eaten. Well, no more fretting about that here! This recipe is a great way to use what’s leftover of your grilled corn and grilled onions from the night before, and turn it into a great dinner the following evening. —Ty Ryavec
- 2 whole artichokes
- 1 lemon
- 2 garlic cloves
- Salt and pepper
- Prep artichokes (for those who don’t know how to turn an artichoke, here’s a great article: https://food52.com/blog/6373-the-many-ways-to-prep-an-artichoke . Use the “fork and knife” method.” and place in a pot, just covering with cold water, garlic cloves, salt, and pepper.
- Bring to a boil, then drop down to a simmer and cover. Cook for 20-25 minutes, or until knife tender.
- Once artichokes are cooked, drain, reserving cooking liquid and garlic cloves.
- 1 15 oz. can cannellini beans, drained and rinsed
- artichokes, garlic, and reserved cooking liquid
- 2 tablespoons white wine vinegar
- 2 cobs of grilled corn, kernels only (reserve kernels of one cob for garnish)
- 1/2 grilled Spanish onion, quartered
- Salt and Pepper, to taste
- In a blender, add cooked artichokes, garlic, beans, white wine vinegar, and 1 cup reserved cooking liquid. Blend until smooth.
- Add kernels from one corn cob, about a cup, and grilled onion, along with 1/4 more of the cooking liquid. Blend until smooth.
- If you have a Vitamix or a high powered blender, puree until silky smooth. If using a less high powered blender, strain using a mesh strainer. There will be a bit of "pulp" left over, discard that. Season to taste.
- Refrigerate at least three hours before serving. Garnish with reserved kernels and lots of crusty bread to mop up the bottom of the bowl.
- Note: if you find the soup to be too thick, add more of the artichoke cooking liquid, slowly, to your desired texture.
- This recipe was entered in the contest for Your Best Warm Weather Soup