Title: Artichoke Soup
Categories: None
Yield: 6 - 8 servin

1 Lemon ; Juice of
12 Artichokes
3 tb Butter
2 Cloves garlic; minced
3/4 lb Boiling botatoes; peeled and
-diced or 1/2 cup white rice
3 c Vegetable broth; plus more
-if needed
Milk or heavy whipping cream
Salt & freshly ground black
-pepper
Chopped; peeled, toasted
-hazelnuts or pine nuts,
-optional
Chopped flat leaf parsley or
-mint; optional

Published in the September 9, 1998 issue of the Los Angeles Times, in an
article written by Laurie Ochoa. The recipe is from a book "Cucina Ebraica:
Flavors of the Italian Jewish Kitchen", Chronicle Books, $29.95, written by
Joyce Goldstein.

1. Fill large bowl with water and add lemon juice. Working with 1 artichoke
at at time, cutt off stem flush with bottom.

2. Trim away all leaves until you reach the pale green heart. Pare away
dark green area from base.

3. Cut artichoke in half lengthwide and scooup out and discard choke from
each half. Then cut each half lengthwise into 1/4 inch thick slices and
drop into lemon water.

4. Melt butter in large saucepan over medium heat. Drain artichokes and add
to pan. Saute until shiny, then add garlic, potatoes and enough broth to
just cover artichokes, about 1 1/2 cups.

5. Cover pan and simmer over medium heat until artichokes are very tender
and almost falling apart, 25 to 30 minutes.

6. Remove from heat. Transfer to food processor and puree until smooth.
Return to saucepan and add remaining 1 1/2 cups broth. Reheat over low
heat, adding more broth and/or milk or cream to achieve consistence you
prefer. Season to taste with salt and pepper.

7. Serve in shallow soup bowls. Garnish with copped hzelnuts, pinenuts,
parsley or mint.

173 calories; 601 mg sodium; 12 mg cholesterol; 5 grams fat; 29 grams
carbohydrates; 7 grams protein; 2.44 grams fiber.

Posted to JEWISH-FOOD digest by Harriet Neal on Sep
17, 1998, converted by MM_Buster v2.0l.