The porcupines of the vegetable world

A preteen boy develops a fondness for globe artichokes, but how does Dad cook them?

from the June 6, 2007 edition

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Cream of Artichoke Soup

4 fresh artichokes

3 tablespoons lemon juice

2 cups water

2-1/2 cups chicken broth

1 medium potato, chopped

1 medium carrot, diced

1 medium onion, chopped

1 large stalk celery, diced

2 cloves garlic, minced

1/2 teaspoon dried marjoram

1 cup heavy cream or half-and-half

1/4 cup grated fresh Parmesan cheese

Salt and pepper to taste

[Editor's note: The original omitted an ingredient from the list.]

NOTE: Two packages frozen or 2 cans of artichoke hearts may be substituted for fresh ones. Chop before proceeding with recipe.

Wash artichokes and cut off the top fourth. Also remove purplish leaves, which will be tough, as well as tips of petals, if desired. Cut the stem close to the base. After trimming, place each artichoke in water to which lemon juice has been added. When all are ready, put the artichokes in a deep pan containing 2 cups of water. Cover and cook until tender (when base is easily pierced with a knife, about 45 minutes). Allow the artichokes to cool to room temperature. Reserve the cooking water.

Remove the flesh from inside the bottom third of each leaf and place in medium soup pot along with the reserved cooking liquid.

Remove the fuzzy choke from each artichoke bottom and discard.

Coarsely dice the artichoke bottoms and place in the soup pot. Stir in the chicken broth, potato, carrot, onion, celery, garlic, and marjoram. Simmer until the vegetables are very soft and the liquid is reduced by one-third, about 45 minutes.

Remove the soup from the pot and purée in a blender.

Return the puréed soup to the pot and blend in the cream and the Parmesan cheese. Heat on low until the soup is warmed through, but don't allow it to boil. Taste and add salt or pepper, if desired.

Serves 4 to 6.

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