"There's something almost magical about an artichoke, it is my all time favorite vegetable!! It arrives at the market looking like a little armored globe, guarded by layer after layer of tough leaves. Yet, if you take the time to know it, it rewards you with one of the most uniquely delicious flavors in the vegetable world: tender, nutty, ever so slightly sweet, with a richness that feels almost indulgent for something that grows in a field.
Artichokes are actually the flower bud of a thistle plant, harvested before the bloom opens. They've been treasured in Mediterranean kitchens for centuries especially around Sicily and Provence, where the mild winters let the plants thrive. Part of their charm is chemical. Artichokes contain cynarin, which briefly makes everything afterward taste sweeter. Water tastes like it has sugar in it. They're also packed with fiber, folate, vitamins C and K, and antioxidants, particularly in the heart and the meaty base of the leaves.
When shopping for artichokes, look for ones that feel heavy for their size, with tightly closed, squeaky leaves. A little browning at the tips is perfectly fine, that's often just frost kiss, and some say those are the sweetest ones. Spring is peak season, though you'll find a second flush in the fall.
Our produce department currently has a perfect selection available. If you have found artichokes intimidating in the past, this month’s recipe is the perfect place to start. During cool spring evenings our velvety artichoke soup requires some work upfront, but the result is a truly special dish."
-Didem Ornek Ertan, Head Chef at Formaggio Kitchen
Creamy Artichoke Soup
Ingredients
4 large, fresh artichokes
1 lemon, zested and juiced
6 tablespoons extra virgin olive oil
1.5 cups chopped scallions
1 fresh spring garlic stem, chopped
2 tablespoons rice
1 medium potato, peeled and diced
½ cup dry white wine
6 cups vegetable or chicken stock
½ cup heavy cream (optional)
1 fresh thyme sprigs
1 bay leaf
1 teaspoons salt
1/3 teaspoon white pepper
2 tablespoons fresh dill, to garnish
Instructions
- Zest the lemon and set aside. Fill a bowl with cold water, squeeze in half a lemon’s worth of juice, and then drop the lemon peels in too. Working one at a time, snap off the tough outer leaves until you reach the pale, tender inner leaves. Cut off the top third of each artichoke, trim the stem to about 1 inch, and peel the stem. Halve each artichoke and scoop out the fuzzy choke with a spoon. Drop each piece into the lemon water to prevent browning.
- Heat 6 tablespoons olive oil in a large heavy pot over medium heat. Sauté scallions for 5 minutes until translucent, then add garlic and cook for one minute until fragrant.
- Drain the artichoke pieces and add them to the pot along with the 1 medium potato, peeled and diced. Pour in the ½ cup of dry white wine and let it bubble for 2 minutes, scraping up any bits from the bottom. Add the 6 cups of vegetable or chicken stock, 2 tablespoons rice, 1 fresh thyme sprig, 1 bay leaf, 1 teaspoon salt, and 1/3 teaspoon white pepper. Bring to a boil, then simmer covered for 25-30 minutes until the artichoke pieces and potato are completely tender and rice cooked.
- Remove the thyme sprig and bay leaf. Add lemon zest and rest of the lemon juice. Use an immersion blender to blend the soup until completely smooth, or carefully transfer in batches to a standing blender. For an extra-silky finish, strain through a fine mesh sieve back into the pot.
- Stir in the ½ cup of heavy cream (optional) and warm gently over low heat, do not boil. Taste and adjust salt and pepper as needed.
- Finish with a swirl of your favorite extra virgin olive oil and a sprinkle of dill to garnish. Serve immediately; We recommend it accompanied by one of our housemade garlic breadsticks.
