1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
3 shallots, chopped
4 cloves garlic, chopped
2 pounds frozen artichoke hearts
1 yukon gold potato peeled, and cubed
2 quarts chicken stock
½ teaspoon salt
½ teaspoon black pepper
3/4 cup heavy cream or half and half
2-ounce chunk of Parmigiano Reggiano cheese, shaved or grated
croutons to garnish
1. In a large 6 quart stock pot, combine the olive oil and butter over moderate heat until melted. Add the shallots cook until soft about 3 minutes. Stir in garlic and cook a minute longer. Add the artichokes, potatoes, chicken stock, salt and pepper. Cover with a lid or foil. Slide the steam oven rack into the lowest level. Place the stock pot on the rack. Cook on Custom or Cook at 212 ° for 30 minutes.
2. Stir in the heavy cream. Puree the soup with an immersion or standard blender to a smooth consistency.
3. Spoon soup into warm bowls. Place several croutons on top of the soup grate, or shave Parmigaiano cheese into the soup.