This artichoke velouté has been one of the culinary discoveries of our last trip to Paris.

It is a soft artichoke cream that does not carry dairy and can be made gluten-free using rice flour that goes phenomenal for creams because it gives them a very creamy texture.

It's a very French perfect choice for when we don't have cream at home or just for when you prefer not to put it.


  • 1 liter broth (vegetable or chicken)
  • 8 large artichokes
  • 2 lemons
  • 1 onion
  • 2 leeks
  • 2 potatoes
  • 1 sprig thyme
  • 10ml OVE or 10g butter
  • 2 tablespoons flour (I used whole wheat, but you can use rice)
  • 1 pinch nutmeg
  • freshly ground black pepper
  • a pinch of salt
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped chives


Put the washed artichokes in a large bowl filled with water with two split lemons in pieces.

Peel artichokes one at a time as if it were an orange. removing the outer leaves and leaving the tenderest, keeping the stem that we will also peel.

With the help of a knife, cut them in half. we'll see that inside there's a kind of little hair. With the tip of the knife we remove them by emptying the center so that we only have the meat left of the artichokes. Immediately return to the bowl with lemon to prevent rusting and blacking.

In a saucepan, toast the leeks, potatoes and onions chopped into the butter or oil. Add the flour and move well so that it browns slightly. Add the broth and thyme and leave to cook for about 40 minutes until the artichokes are tender.

Crush together with the broth, adding it gradually until you get the desired texture.

Using a fine strainer or a Chinese strainer, strain the cream to remove any remaining fibers. Rectify salt, add ground black pepper and a nutmeg pinch and mix well.

Serve with the whole artichokes we had booked and some chopped parsley and chives.

Tips and Tricks

  • You can replace artichokes with your favorite vegetable
  • Servings: 5
  • Preparation time: 1 hour
  • Difficulty: easy

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