Ingredients
Method
- Prepping the artichokes
- Rinse the artichokes in running cold water.
- Slice about 3/4 inch to an inch off the tip of the artichoke.
- In a large pot, put a couple inches of water, a clove of garlic, a slice of lemon, and a bay leaf (this adds wonderful flavor to the artichokes). Insert a steaming basket. Add the artichokes. Cover. Bring to a boil and reduce heat to simmer. Cook for 25 to 45 minutes or until the outer leaves can easily be pulled off. Note: artichokes can also be cooked in a pressure cooker (about 15-20 minutes cooking time). Cooking time depends on how large the artichoke is, the larger, the longer it takes to cook.
- Pull off outer petals, one at a time.
- Scrape white fleshy end with a spoon. Discard remaining petal. Continue until all of the petals are removed.
- With a knife or spoon, scrape out and discard the inedible fuzzy part (called the “choke”) covering the artichoke heart. The remaining bottom of the artichoke is the heart.
- Making the Soup
- Heat butter over medium heat, and sauté the chopped artichoke hearts and garlic, stirring frequently, until golden.
- Add potato and stock, bring to a boil, lower heat, cover, and simmer about 10 minutes, until the veggies are tender.
- Blend potato and artichokes with a little bit of the cooking liquid until smooth. Transfer back to the pan, season with salt and pepper, stir the purée into the remaining liquid, and reheat.
- Serve immediately.