Castroville, California (population 6,724 as of the 2000 census), is the self-proclaimed Artichoke Center of the World. About 75 percent of the state’s artichokes are grown there. In 1947, young Norma Jean Baker (later known as Marilyn Monroe) was crowned Castroville’s first “artichoke queen.” And as you might imagine, the local residents have invented a plethora of artichoke-based foods, this creamy soup not the least among them.

　　

Ingredients

serves 4

　　1/2 cup all-purpose flour

　　2 teaspoons salt

　　1/8 teaspoon dried thyme

　　2 (12-ounce) packages frozen artichoke hearts, thawed

　　2 tablespoons olive oil

　　1 tablespoon unsalted butter

　　1 yellow onion, coarsely chopped

　　2 cloves garlic, pressed

　　1/4 cup uncooked converted rice

　　5 cups chicken stock (page 91)

　　1 cup heavy whipping cream or half-and-half

　　Dash of freshly squeezed lemon juice or dry white wine

　　Salt

　　Several sprigs of tarragon, for garnish

　　Sour cream, for garnish

　　

Step 1

Combine the flour, salt, and thyme in a resealable plastic bag. Add the artichoke hearts and shake until evenly coated.

　　

Step 2

Place a large sauté pan over medium high heat and add the oil and butter. In batches if necessary, add the artichoke hearts and sauté, stirring occasionally, for 15 minutes, until golden brown on all sides. Add the onion and garlic and cook for another 5 minutes, until softened.

　　

Step 3

Transfer the contents of the pan to the slow cooker and add the rice and stock.Cover and cook on low for 5 to 6 hours, until the rice is quite tender. Using a handheld blender, purée the soup until smooth. Stir in the whipping cream and lemon juice and season with salt to taste.

　　

Step 4

Ladle the soup into individual bowls and garnish with the tarragon and a dollop of sour cream. Serve immediately.

　　Cooks' Note

　　Suggested Beverage: Though artichokes are considered a difficult match for most wines, a crisp, dry white wine or a hearty beer would work here.

　　The Gourmet Slow Cooker: Volume II