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1
To prepare the artichokes, first peel the fibrous outer covering from the stems, trimming only the very bottom and leaving as much stem intact as possible.
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2
(See step-by-step photos on pages 16 and 17.)
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3
Cut off the top of each artichoke with a very sharp chefs knife.
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4
Next, pull off all the tough outer leaves.
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5
Use kitchen shears to snip off the tops of the tender inner leaves.
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6
Quarter the artichoke and remove the choke from each quarter.
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7
Cut into 1-inch chunks.
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8
Heat the olive oil in a stockpot or Dutch oven.
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9
Add the garlic and saute just until soft.
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10
Add the artichokes, along with a pinch of salt, and stir to coat with the oil.
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11
Add the water and bring to a boil.
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Decrease the heat to a brisk simmer and cook until the artichokes are just tenderwatch them carefully10 to 12 minutes.
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13
Puree the soup in batches in a blender or use a stick blender in the pot to form a smooth puree.
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14
Strain the soup through a chinois or fine-mesh sieve to remove any stray fibers.
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15
Divide the soup among 4 bowls.
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16
Drizzle with a little good olive oil and serve.
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17
Artichokes might be my favorite vegetable.
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18
Theyre cool looking, number one, and the flavor is amazingearthy and sweet, with a nearly bitter edge.
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19
I love them so much that I couldnt include just one artichoke soup in the book.
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20
The first recipe for artichoke soup is nothing more than the brilliant vegetable itself accented with a little garlic.
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21
The Farro and Artichoke Soup is heartiermore peasant fare than elegant starterbut deeply satisfying with bright spring flavors.
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22
Once youve mastered prepping the artichokes youll want to try them both.
