Agriculture Reference
In-Depth Information
Pare the artichokes as described on page 40, then cut into quarters and keep in a bowl of
acidulated water until ready to use.
Place the onion and olive oil in a large saucepan over medium heat. Cook until the onion
begins to soften, about 5 minutes. Add the carrot, reduce the heat to medium-low, cover
and continue cooking until the carrot has softened, 5 to 10 minutes, being careful not to
let the vegetables brown.
Add the garlic and potato and cook for another 5 minutes. While the vegetables are cook-
ing, chop the artichoke quarters into 1/2-inch pieces and add them to the saucepan. Add 1
teaspoon salt and cook, covered, for 10 minutes to begin marrying the flavors.
Add the broth and bring the mixture to a simmer over medium-high heat. Reduce the heat
to medium-low and cook until the vegetables are soft enough that you can smash them
between your fingers, 25 to 30 minutes.
Transfer the mixture to a large bowl and wipe the saucepan clean. Puree the soup in a
blender on high speed until light and smooth, about 30 seconds. Do this in 3 batches to
