Lemony Artichoke And Potato Soup

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   ["Fill large bowl with water and squeeze the lemon halves into it. Working with one artichoke at a time, trim the base, removing the stem and trimming the tough outer leaves beneath the heart. Cut off the top 2/3 of the leaves, leaving only the heart. With a small spoon, scrape out the hairy choke. Submerge the trimmed artichoke in the lemon water. Repeat with the five remaining artichokes. Once the hearts have been trimmed, slice them 1/4"" thick and return them to the lemon water.", "In a large deep saucepan, heat the 1/4 cup olive oil. Add the garlic and cook over low heat until softened but not browned, about 5 minutes.", "Drain the artichokes and add them to the sauce pan along with the potatoes, the 6 1/2 cups of water and a pinch of salt. Bring to boil.", "Put the peppercorns in a teaball or tie them up in a piece of cheesecloth and immerse them in the soup.", "Simmer until both the peppercorns and potatoes are tender, about 30 minutes. Discard the peppercorns.", "Using a fork or potato masher, partially mash the potatoes to thicken the broth. Season the soup with salt. Ladle into bowls and drizzle with olive oil. Serve with the lemon wedges."]

* Per serving · 4 servings · Values may vary.

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