Big Heart Artichoke and Parmesan Soup

Name: Big Heart Artichoke and Parmesan Soup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 2 kilograms Big Heart or globe artichokes each); 946 milliliters chicken stock or broth; 237 milliliters dry white wine; 3 larges garlic cloves, halved; 118 milliliters heavy cream; 1 lemon; 237 milliliters pure olive oil; 2 Tbsps extra-virgin olive oil; 113 grams Parmesan rind, plus 1/2 cup of shavings, for garnish; 4 servings Salt; 4 larges shallots, halved; 12 thyme sprigs and 1 tablespoon whole black peppercorns, tied in cheesecloth; 340 grams Yukon Gold potatoes, peeled and cut into 1/2-inch pieces

Big Heart Artichoke and Parmesan Soup is a gluten free main course. One serving contains 750 calories, 35g of protein, and 35g of fat. This recipe covers 50% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes approximately 1 hour. Head to the store and pick up salt, lemon, thyme sprigs and 1 tablespoon peppercorns, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It will be a hit at your Autumn event.

Instructions

Fill a large bowl with cold water and squeeze the lemon half into it. Working with 1 artichoke at a time, snap off the outer leaves. Using a sharp knife, trim the stem and base of the artichoke and cut off the top two-thirds of the leaves. With a spoon or melon baller, scrape out the furry choke. Rub the artichoke heart all over with the lemon half and add back to the water. Repeat with the remaining 3 artichokes.

Ingredients you will need

Artichoke

Lemon

Melon

Water

Base

Dry Seasoning Rub

Equipment you will use

Melon Baller

Knife

Bowl

Cut 3 of the artichoke hearts into 1-inch pieces and return them to the water.

Ingredients you will need

Artichoke Hearts

Water

In a large saucepan, heat the extra-virgin olive oil until shimmering.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Sauce Pan

Drain the artichoke pieces and pat dry.

Ingredients you will need

Artichoke

Add them to the saucepan along with the potatoes, shallots and garlic; season with salt. Cook over moderate heat, stirring occasionally, until the vegetables are lightly browned and barely tender, about 20 minutes.

Ingredients you will need

Vegetable

Potato

Shallot

Garlic

Salt

Equipment you will use

Sauce Pan

Add the wine and cook until nearly evaporated, about 7 minutes.

Ingredients you will need

Wine

Add the chicken stock, Parmesan rind and thyme bundle and bring to a boil. Cover partially and cook over moderately low heat until the vegetables are tender, about 30 minutes. Discard the thyme bundle and Parmesan rind.

Ingredients you will need

Chicken Stock

Vegetable

Parmesan

Thyme

Beef

Working in batches, puree the soup until smooth. Return it to the saucepan.

Ingredients you will need

Soup

Equipment you will use

Sauce Pan

Add the heavy cream and season with salt. Keep the soup warm.

Ingredients you will need

Heavy Cream

Salt

Soup

Drain the whole artichoke heart and pat thoroughly dry. Thinly slice the heart on a mandoline. In a medium skillet, heat the pure olive oil until shimmering.

Ingredients you will need

Olive Oil

Artichoke

Equipment you will use

Mandoline

Frying Pan

Add the sliced artichoke heart and fry over high heat, stirring occasionally, until golden, about 1 1/2 minutes. Using a slotted spoon, transfer the fried artichoke slices to paper towels to drain; sprinkle lightly with salt.

Ingredients you will need

Artichoke

Salt

Equipment you will use

Slotted Spoon