Friday, 22 April 2011

• Recipe: Artichoke Soup

  Artichokes are a multi season favorite, peaking both in the spring and fall.  My family normally serves artichokes at Easter and Thanksgiving. Whether they are stuffed with garlic, cheese, and breadcrumbs or simply boiled the final product is always delicious.  I will always remember driving past fields of artichokes on route to the Culinary Institute of America at Greystone in my search for culinary school. (How I wish I was in Northern California right now!) 

  Artichokes earlier on in the 20th century could be sold on the East Coast for 30 to 40 cents each, but these days you will pay 5x that amount at your nearest Whole Foods. A more economical and quicker version of utilizing artichokes is to use frozen or canned artichoke hearts for some preparations.  I will assume most of you have not been timed on trimming an artichoke down to a perfect heart like I was at French Culinary Institute.  In this case it would be safe to say that you did not practice at home to the beeps of a kitchen timer in order to improve your trimming skills........Well the canned or frozen option will work great then!  
  
  Enjoy this quick and easy soup utilizing one of my favorite tools the immersion blender.  Feel free to substitute fresh blanched asparagus for this recipe as well. The liquid to artichoke heart ratio can be adjusted to your liking, whether its thick and creamy soup or a thinner lighter version. Also if your a vegetarian you can substitute Pecorino cheese crisps or croutons for that salty crunch the pancetta gives you.  

  Artichoke soup:

  2 tbsp extra virgin olive oil

  2 Leeks, white and light green parts, finally chopped

  2 garlic cloves, finely minced

  2 9 oz packages of frozen artichoke hearts roughly chopped

  (canned artichoke hearts can be substituted)

  4 cups chicken broth (or vegetable broth)

  ½ cup sour cream

  ¼ cup Pecorino Romano Cheese, grated

  1 tbsp fresh thyme leaves

  ¾ tsp salt

  ½ tsp fresh ground black pepper

  6 thin slices of pancetta for garnish

  Procedure:
  1. Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and sweat. Add the artichokes, stock, thyme, salt, and pepper and cook until the vegetables are tender, about 20 minutes.

  2.  Using a handheld immersion blender puree the soup. Add the sour cream and Pecorino Romano Cheese then blend again to combine. Season to taste with Salt, Pepper and more fresh Thyme if desired. 

  3.  In a large skillet, cook the pancetta over moderate heat until crisp, about 4 minutes. Transfer the pancetta to paper towels to drain.  Slice into small strips and garnish the top of the soup. 

  Recipe Credit: Adapted from Giada De Laurentiis’s Creamy Artichoke soup, Everyday Italian. 
  
  What are some of your favorite ways to eat artichokes?   Do you use them fresh, canned, or frozen?

   

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