I’m not the biggest fan of puréed soups, but this is the exception: the simplicity captures the vegetable’s essence perfectly, and the texture is luscious and rich without even a bit of cream that might blunt the flavor. Take care to remove all of the green, fibrous leaves and bits when you prep the artichokes, and strain the soup through a fine-mesh sieve to ensure it’s pure velvet. I like to retain the simplicity by garnishing with nothing more than a drizzle of excellent olive oil to highlight the color and flavor.

　　

Ingredients

serves 4

　　4 artichokes

　　2 tablespoons good-quality olive oil, plus more for drizzling

　　3 cloves garlic, thinly sliced

　　Kosher salt

　　4 cups water

　　

Step 1

To prepare the artichokes, first peel the fibrous outer covering from the stems, trimming only the very bottom and leaving as much stem intact as possible. (See step-by-step photos on pages 16 and 17.) Cut off the top of each artichoke with a very sharp chef’s knife. Next, pull off all the tough outer leaves. Use kitchen shears to snip off the tops of the tender inner leaves. Quarter the artichoke and remove the choke from each quarter. Cut into 1-inch chunks.

　　

Step 2

Heat the olive oil in a stockpot or Dutch oven. Add the garlic and sauté just until soft. Add the artichokes, along with a pinch of salt, and stir to coat with the oil. Add the water and bring to a boil. Decrease the heat to a brisk simmer and cook until the artichokes are just tender—watch them carefully—10 to 12 minutes.

　　

Step 3

Purée the soup in batches in a blender or use a stick blender in the pot to form a smooth purée. Strain the soup through a chinois or fine-mesh sieve to remove any stray fibers.

　　

Step 4

Divide the soup among 4 bowls. Drizzle with a little good olive oil and serve.

　　

soups with artichokes

Step 5

Artichokes might be my favorite vegetable. They’re cool looking, number one, and the flavor is amazing—earthy and sweet, with a nearly bitter edge. I love them so much that I couldn’t include just one artichoke soup in the book. The first recipe for artichoke soup is nothing more than the brilliant vegetable itself accented with a little garlic.

　　

Step 6

The Farro and Artichoke Soup is heartier—more peasant fare than elegant starter—but deeply satisfying with bright spring flavors. Once you’ve mastered prepping the artichokes you’ll want to try them both.

　　Ethan Stowell's New Italian Kitchen