Iām not the biggest fan of purĆ©ed soups, but this is the exception: the simplicity captures the vegetableās essence perfectly, and the texture is luscious and rich without even a bit of cream that might blunt the flavor. Take care to remove all of the green, fibrous leaves and bits when you prep the artichokes, and strain the soup through a fine-mesh sieve to ensure itās pure velvet. I like to retain the simplicity by garnishing with nothing more than a drizzle of excellent olive oil to highlight the color and flavor.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 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. (See step-by-step photos on pages 16 and 17.) Cut off the top of each artichoke with a very sharp chefās knife. Next, pull off all the tough outer leaves. Use kitchen shears to snip off the tops of the tender inner leaves. Quarter the artichoke and remove the choke from each quarter. Cut into 1-inch chunks.
Step 2
Heat the olive oil in a stockpot or Dutch oven. Add the garlic and sautĆ© just until soft. Add the artichokes, along with a pinch of salt, and stir to coat with the oil. Add the water and bring to a boil. Decrease the heat to a brisk simmer and cook until the artichokes are just tenderāwatch them carefullyā10 to 12 minutes.
Step 3
PurƩe the soup in batches in a blender or use a stick blender in the pot to form a smooth purƩe. Strain the soup through a chinois or fine-mesh sieve to remove any stray fibers.
Step 4
Divide the soup among 4 bowls. Drizzle with a little good olive oil and serve.
soups with artichokes
Step 5
Artichokes might be my favorite vegetable. Theyāre cool looking, number one, and the flavor is amazingāearthy and sweet, with a nearly bitter edge. I love them so much that I couldnāt include just one artichoke soup in the book. The first recipe for artichoke soup is nothing more than the brilliant vegetable itself accented with a little garlic.
Step 6
The Farro and Artichoke Soup is heartierāmore peasant fare than elegant starterābut deeply satisfying with bright spring flavors. Once youāve mastered prepping the artichokes youāll want to try them both.
