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Lidia’s Artichoke Soup

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Today’s recipe is Lidia’s Artichoke Soup. Fresh artichokes meet up with potatoes and do a dance with leeks, shallots, garlic and wonderful seasonings to create a delicious soup. There’s a bit of heat with pepper flakes and the dish is finished with a bit of grated Parmigiano-Reggiano. Healthy and joyous eating!

Lidia’s Artichoke Soup (Recipe courtesy Lidia Bastianich)

Ingredients:

  • 5 medium artichokes
  • Juice of one lemon
  • ⅔ cup extra-virgin olive oil
  • 1¾ pounds russet potatoes, peeled and cut into 1/2-inch cubes
  • 2 leeks, white and pale-green parts, sliced, washed well
  • 3 shallots, chopped (about 1/2 cup)
  • 6 garlic cloves, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 fresh bay leaf
  • 1 tablespoon kosher salt
  • ⅛ teaspoon pepperoncino flakes
  • 4 quarts cold water
  • 2 tablespoons chopped fresh Italian parsley
  • Grated Parmigiano-Reggiano for serving

Preparation:

Clean and prepare the artichokes. (To clean artichokes, fill a bowl with approximately one quart of cold water and add the juice of one lemon, plus the squeezed-out lemon halves. Peel and trim the stem of the first artichoke. Pull off any tough outer leaves and discard. Using a paring knife, trim away any tough parts around the base and stem of the artichoke. With a serrated knife, cut off the top third of the artichoke and discard.) Put cleaned artichokes in a serving bowl and toss with the lemon juice.

Heat the olive oil in a soup pot over medium-high heat. Add the potatoes, and cook until they begin to stick to the bottom of the pot, about 5 minutes. Add the leeks and shallots, and cook until softened, about 10 minutes.

Sprinkle in the garlic, thyme, bay leaf, salt, and pepperoncini. Cook until the garlic is fragrant, about 1 to 2 minutes. Pour in the water and bring to a boil. Add the prepped, drained artichokes, and bring the soup to a rapid simmering. Cook, uncovered, until potatoes and artichokes are tender and the potatoes have broken down to thicken the soup, about 1 ½ hours.

Stir in the chopped parsley, and serve the soup with grated cheese. Serving yield – 4 quarts.

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