3 tablespoons of olive oil
1/2 cup of finely chopped onion
4 tablespoons of wheat flour
3/4 cup of milk
5 cups of artichoke hearts
1 and 1/2 cups of diced tomato
2 tablespoons of parsley
5 cups of water
Salt to taste
3 tablespoons of olive oil
1/2 cup of finely chopped onion
4 tablespoons of wheat flour
3/4 cup of milk
5 cups of artichoke hearts
1 and 1/2 cups of diced tomato
2 tablespoons of parsley
5 cups of water
Salt to taste
Heat two tablespoons of olive oil in a saucepan
Add the onion and wheat flour and mix well
Gradually add the warm milk, stirring until it forms a creamy consistency
Set aside
In another part of the pan, heat the remaining olive oil and add the artichoke hearts, tomato, and parsley
Simmer for three minutes and then add four cups of water
Season with salt and cook over low heat until the ingredients become tender
Remove from heat and let cool
Transfer to a blender and blend until smooth
Return to the saucepan, adding the reserved cream and remaining water
Stir and simmer over low heat without letting it boil
Serve hot.
