Eating a freshly steamed artichoke is the most classic and fun method to be sure, but for certain dinner engagements it's too much mess and trouble. This soup captures the "heart" of the artichoke. There's no picking, no pile of...
Eating a freshly steamed artichoke is the most classic and fun method to be sure, but for certain dinner engagements it's too much mess and trouble. This soup captures the "heart" of the artichoke. There's no picking, no pile of leaves, no scooping out of the choke. Just spoon after spoon of rich, silky and sensuous artichoke flavor.
3 jumbo or 5 medium artichokes
1 yellow onion
1-1/2 -2 cup chicken stock
1/4 cup cream
1/4 cup white wine
5T butter
1/2 cup toasted, crushed hazelnuts
Trim the artichokes by cutting off the thorny tops, peeling away the tough outer leaves, cutting the artichoke in half and scooping out the choke. Place in enough salted boiling water to cover. Add juice of one lemon and simmer until tender, 30-40 minutes.
Take the onion, peel it and julienne. Slowly sauté the onion in 3T of the butter. Cook slowly to soften and sweeten the onion without browning, approximately 10 minutes.
Drain the artichokes and place in a blender or food processor along with the cooked onion and puree. Push through a sieve or food mill.
Place puree in a pot and add the cream, the wine, 2T butter and enough stock to reach a consistency of heavy cream. Simmer 5 minutes and check for salt. Serve in a soup bowl garnished with the hazelnuts.