Chinese Artichoke Soup (百合花湯)

Name: Chinese Artichoke Soup
Prep time: 20 min
Cook time: 20 min
Total time: 237 min
Ingredients: 3 artichokes; 2 carrots; 2 1/2 L / 10 1/2 US cup chicken and pork stock; 1 tsp salt ((or to taste)); 1 tbsp chicken bouillon powder

Chinese Artichoke Soup is wonderfully light, which makes it the perfect choice to serve for a weeknight dinner! It’s naturally sweetened by carrots and comes with a soothing nutty fragrance from the artichokes. The best part is you’ll only need 5 ingredients to make it!

A refreshing way to end the day

In Australia, our family’s used to hot, humid or dry Summers (especially during the Christmas celebration period). But growing up in a Cantonese household, Grandma always made sure to nourish us with a large pot of one of her simmering soups.

It’s tricky to drink any hot liquid when you’re met with Aussie heat though! That’s why her Chinese Artichoke Soup is the perfect solution. It’s light enough to pair with any meal and has a simple flavor profile that’ll soothe the soul.

You’ll also get a mouthfeel experience that you won’t get with any other of Grandma’s soups – each artichoke’s petal is delicate enough to suck the juices out of!

For a winning 5-ingredient recipe to go with your weeknight dinner, this is it!

All about artichokes

What they are

The vegetable falls under a family of plants that are known for their prickly leaves (also known as thistle). Artichokes are green with layers of what looks like plates on the outside of the bulb. The actual name of these plates is ‘bracts/petals’ and the layers you see on the outside are the outer bracts.

Its inside is made up of a meatier part commonly referred to as its heart, softer bracts and a furry layer that’s called the ‘beard’. While the heart’s the most popular section to eat, we like to use everything.

The great thing is you can find them in season all year round!

Taste

Artichokes are generally not eaten raw, but if you do eat it freshly picked for its nutrients, then you’ll find that the flavor is bitter with an earthy – almost grassy – flavor. To enjoy the vegetable this way, you can try it in a salad.

When artichokes are cooked in our family’s Chinese Artichoke Soup, they have a mild floral aroma. The earthiness from its original state is still there, but diluted as it cooks through the broth.

You can also find canned artichokes from supermarkets, which will have a different flavor profile. The taste will depend on what it’s soaked in, but you might find it has a tang from its brine. You can make the most of this flavor in a pasta, casserole or dip.

How to tell if an artichoke is ripe

There are a few signs to indicate whether your vegetable is ready or not. Here are some ways to check:

Do some hefting. Fresh artichokes are heavier than their older counterparts because they’ll have more liquid being held inside.
Assess its color. You also want to check for a green color – keep in mind that a pale green and some browning is still okay.
Look at the leaves. Make sure they’re closely packed together and not loose. The looser they are, the drier and older.
Give it a rub. If there’s still moisture in them, there’ll be a squeaky friction when you rub two petals together.

If your artichokes pass the criteria above, then they’re ready!

Health benefits

There are many health benefits to eating artichokes. They come packed with nutrients including fiber while being relatively low in fat.

Artichokes are also a great source of antioxidants and minerals to assist with bodily functions. One of these is vitamin C, which helps to strengthen the body’s defenses.

To enjoy the most of these nutrients, make our family’s Chinese Artichoke Soup!

A spoon scooping up Chinese Artichoke Soup.

Why this recipe works

Using fresh artichokes keeps the dish healthy and free from any additives.
Cooking the ingredients in a homemade stock means you can adjust every taste level to your liking.
The seasoning is kept simple, so your family can enjoy the natural artichoke flavor.

What you’ll need

Artichokes along with one cut up next to dishes of chicken bouillon powder and salt.

About the ingredients

We use fresh artichokes for this recipe, but if you can’t find any then there are canned or frozen ones available in stores. Avoid the canned version because they’re slightly tangy and appropriate for salads. Frozen ones are more suitable as a substitute, but the texture will be much softer.

For the stock, you can make your own using our family recipe or buy ready-made ones from the shops. They’re usually sold in metal cans and can be used instantly, like how we did for Dad’s Roast Duck Noodle Soup (雪菜鴨絲湯米).

How to make this recipe

Hands using a cleaver to cut an artichoke's stem from the bulb.

Bring the stock to a low simmer as you prepare the artichokes. Separate the artichoke’s stem from the bulb.

Hands holding a cleaver to cut an artichoke's stem.

Divide the removed stem into segments roughly 5cm (2″) long.

Hands holding a cleaver to peel the skin off an artichoke stem.

Peel the outer layer of the cut stems. This will help to remove the tough parts of the vegetable.

Hands holding a cleaver to halve an artichoke.

Halve the bulb.

Hands holding a cleaver to halve half an artichoke.

Halve each half so you end up with each artichoke bulb cut into quarters.

A hand holding a knife over a quartered artichoke's beard.

Optional: Grandma likes to cut off the artichoke’s choke (the fuzzy part), but Dad leaves it on. You can do whichever suits your preference.

Cut artichokes and carrot chunks in a bowl.

Peel then cut the carrots into chunks approximately 4cm (1.6″) long.

Artichokes and carrot chunks in a liquid in a pot.

Season the chicken and pork stock with the salt and chicken bouillon powder, then bring it to a boil. Add the carrots and artichoke in.

Let the soup simmer on a low-medium heat for a minimum of 20 minutes or until the artichokes and carrots have softened.

Serve hot as is!

Recipe FAQs

How do you eat a fresh artichoke?

For this Chinese Artichoke Soup recipe, you’ll end up with some of the outer bracts/petals (the hard outside layer) separating into the broth. We simply drink the soup, but there are also the softer inner bracts/petals that you can suck on.

Can I peel each layer apart?

You certainly can! This will make it easier to enjoy the softer inner tracts. Alternatively, if you don’t plan on sucking the layers then you can keep the artichokes quartered so it’s easier to discard.

Why are my artichokes browning?

When boiled for some time, the vegetable’s color will start to change and lose its bright green. This is common for cooked fruit and vegetables, including watercress and bittermelon.

Tips for the best results

Use fresh artichokes. For the freshest taste and most nutrients, opt for the unprocessed option from fruit and vegetable markets.
Season from the beginning. This will help the savoriness develop for longer.
Include a meat in the broth. Options like pork ribs or chicken drumsticks not only adds extra flavor, but are great to eat as well.

What to serve it with

Start the meal off with a refreshing Chinese Smashed Cucumber Salad (拍黄瓜).
Steam some rice or make Mum’s Rice Cooker Rice with Mushrooms and Chinese Broccoli to enjoy with Grandma’s Chicken and Vegetable Stir Fry, Braised Pork Belly with Preserved Mustard Greens and Winter Melon Stir Fry.
If you’d like a spicy kick, drizzle some Sichuan Garlic Chili Oil over your side dishes.
Complement the Chinese Artichoke Soup with a soothing Silky Egg Pudding (冰花燉蛋)!

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