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This garlicky artichoke soup is very easy to make.
|Directions||Heat T butter over medium heat, and sauté the artichoke hearts and garlic, stirring frequently, until golden.
Add potato and stock, bring to a boil, lower heat, cover, and simmer about 10 minutes, until the veggies are tender.
Blend potato and artichokes with a little bit of the cooking liquid until smooth. Transfer back to the pan, season with salt and pepper, stir the purée into the remaining liquid, and reheat.
|Notes||*Fresh artichokes: pull off the leaves, trim out the hairy choke, and blanch for a minute or two in boiling water with 2 T of lemon juice.
Frozen artichokes: thaw and drain well before using.
Jarred artichokes: make sure they are just in water, not marinade.
This recipe, originally called "Puréed Artichoke Soup with Garlic," or Purée d’artichauts in French, was adapted from The Vegetarian Bistro: 250 authentic French regional recipes, by Marlena Spieler.
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Laura K. Lawless
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