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14 December 2012,23:28 by
Mina Giouvanaki

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Serves :

Preparation Time :
3 hours 30 minutes (including chilling).

Cooking Time :
30 minutes

Preparation Method :

  • Trim the artichoke, removing the tough outer leaves and the hairy choke, leaving only the cup-shaped bases. Chop, and toss with half the lemon juice to prevent discoloration.
  • Put them into a pan with the onion, leeks, and oil and cook over medium heat, stirring frequently, for about 8 minutes, until softened.
  • Pour in the stock, add the potato, dill or parsley, and the remaining lemon juice, and season with salt and pepper.
  • Bring to the boil, reduce the heat, cover, and simmer for about 20 minutes, or until the vegetable are tender. Remove from the heat and let cool slightly, then process to a puree in a blender or food processor.
  • Pass the soup through a strainer into a bowl and let cool completely, then chill in the refrigerator for 3 hours. Shortly before serving, stir in the yogurt and taste and adjust the seasoning if necessary.
  • Ladle into four soup bowls and serve cold, garnished each with 1 tablespoon yogurt and a sprinkling of chopped dill or parsley.


  • 6 globe artichokes
  • 2 tablespoon freshly squeezed lemon juice
  • 1 onion, sliced
  • 2 leeks, white part only, sliced
  • 2 tablespoon Cooking oil
  • 750 ml chicken stock
  • 1 potato, diced
  • 6 fresh dill or parsley sprigs
  • Salt and pepper
  • 120 ml strained plain or thick Greek yogurt

To garnish

  • 4 tablespoon plain yogurt
  • 3 tablespoon finely chopped 
  • Fresh dill or parsley

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