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The starter, French classic

Artichoke velouté with parmesan shavings

Artichoke velouté with parmesan shavings is an elegant starter for 6, made with frozen artichoke bottoms and potato. It takes 25 minutes of active work and is made entirely the day before, leaving only the reheating for the day of. It's easy, costs €2.40 per person, and the key is blending thoroughly to break down the artichoke's stubborn fibers.

A silky artichoke velouté with parmesan shavings melting on top, the starter that looks fancy without keeping you stuck at the stove.

Artichoke velouté with parmesan shavings
For
6 people
Work
25 min
Total time
50 min
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€2.40
Calories per person
270 kcalcalculated by Kiloach, your weight coach

Artichoke gives this velouté a round, slightly vegetal and delicate flavor, far from heartier soups like French onion or pumpkin. Potato adds body and a smooth coating texture, while cream softens everything. The parmesan shavings melting on top and the drizzle of olive oil add just enough character without covering up the artichoke.

This starter makes an impression at a dinner party or a slightly dressed up family meal, in spring or fall depending on when you're craving artichoke. It pairs well with a main course that brings more richness, a braised meat or a fish in sauce, since the velouté stays light and goes down easily before the rest of the meal.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 30 min
  2. The same day Nothing to do
  3. Before the guests arrive 1 step, 10 min
  4. When it's time to serve 1 step

The day before, make the velouté completely through cooking and blending, then let it cool and refrigerate it. Just before your guests arrive, reheat it gently without letting it boil. At serving time, pour it into warm bowls and finish with parmesan shavings and olive oil, so it stays piping hot to the last spoonful.

The ingredients

6 people

Frozen foods

  • Frozen artichoke bottoms 800 g

Fruits and vegetables

  • Potato 300 g
  • Onion 1

Dairy

  • Butter 30 g
  • Heavy cream 20 cl
  • Parmesan 60 g

Pantry

  • Vegetable broth 100 cl
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose, Celery

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Sweat the sliced onion in the butter, add the diced potato and the artichoke bottoms, then cover with broth. 10 min

    Don't let the onion color, the velouté should stay pale.

  2. Simmer gently until everything is tender. 20 min

    Set the lid slightly ajar, the broth won't reduce too much and the velouté keeps its texture.

  3. Blend thoroughly with the cream, season with salt and pepper, pass through a fine sieve if you want a perfectly silky result, then let cool and refrigerate.

    Keep blending for another minute even once it looks smooth, artichoke fibers are stubborn.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Reheat the velouté over low heat without letting it boil, adding a little broth if it's too thick. 10 min

    A velouté that boils hard loses its silkiness and can split.

When it's time to serveThe final touches, right in front of your guests.

  1. Pour into warm bowls, add parmesan shavings cut with a vegetable peeler and a drizzle of olive oil.

    Warm the bowls in a low oven first, your velouté stays piping hot down to the last spoonful.

Our tips to get it right

  • Choose frozen artichoke bottoms over jarred ones, they have less acidity and give the velouté a paler color.
  • If the velouté tastes a bit flat when you're about to serve it, adjust the seasoning while it's cold, before reheating, since salt is harder to taste once the cream is in.
  • Cut the parmesan shavings at the very last moment with a vegetable peeler, they melt better on a hot velouté than shavings prepared ahead and left to dry out.

The variations

  • Swap some of the frozen artichoke bottoms for drained jarred artichoke hearts, the flavor is a bit stronger and they're easier to find out of season.
  • For a lactose free version, use a plant based cream and nutritional yeast instead of parmesan, the velouté stays creamy.
  • For kids, serve the velouté without the parmesan shavings and blend it very finely without straining, the texture stays pleasant and it's simpler to make.

What to serve it with

  • A few croutons or toasted bread strips
  • A glass of dry white wine
  • A braised dish for the main course

Storage

The velouté keeps 2 to 3 days in the refrigerator in a sealed container. It freezes well, ideally without the cream added, which is better stirred in when reheating. Always reheat over low heat without boiling to keep its silky texture.

Questions about this recipe

Can you make this velouté with fresh artichokes?

Yes, but you'll need to trim them down to the bottoms, which takes more time than using ready made frozen ones. Expect more active time and check the cooking, it can vary with the size of the artichokes.

How do you get a velouté that's truly smooth with no fibrous bits?

Blend thoroughly, even after it looks smooth, since artichoke fibers are stubborn. Straining through a fine sieve is the surest way to get a perfectly silky texture.

Can you replace the parmesan with another cheese?

Yes, aged comté or gruyère shavings work well and give a slightly milder flavor. Avoid very strong cheeses that would overpower the artichoke's delicate taste.

How do you plate this velouté for a dressed up dinner?

Serve it in bowls or small cups warmed in a low oven, with the parmesan shavings added at the last moment. Mon Chou's trick is to hide a few diced artichoke bottoms at the bottom of the bowl, for a little surprise under the spoon.

Can an artichoke velouté with parmesan shavings be made ahead?

Yes, it's even recommended. The recipe needs 25 min of work in total, split up like this, the day before, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make an artichoke velouté with parmesan shavings?

Allow 50 min in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "easy".

How many calories are in an artichoke velouté with parmesan shavings?

About 270 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does an artichoke velouté with parmesan shavings cost?

About €2.40 per person, that's €14.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, celery. Remember to ask your guests about their allergies before putting your menu together.

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