You’ll want to keep this master artichoke soup recipe on-hand or may we suggest a visit to the acclaimed Duarte’s in Pescadero off Hwy 1 in San Mateo County, a rustic, farm-to-table experience not to be missed. Sit down in the café style dining area or take a seat in the bar next door. Local, seasonal, and delightfully seasoned cream of artichoke soup is a favorite on the menu. Tip: Ask about whether you can order a half-and-half soup–we order half red pepper and half cream of artichoke. A winning combination.
Even though artichokes grow in the garden behind Duarte's Tavern in Pescadero, to meet the demand for the James Beard Award-winning restaurant's signature artichoke dishes, Ron Duarte and his son Tim supplement their harvest with Guisti Farms products. Below is a recipe for this famous dish.
Ingredients
- 6-8 large artichokes
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cloves garlic, crushed
- 2 tablespoons vegetable oil
- 2 tablespoons lemon juice
- 2 cups chicken stock
- 1 small onion
- 1 cup cream
Instructions
Duarte's Tavern Cream of Artichoke Soup
1. Trim stems off chokes so they stand securely on their bottoms. Cut ¾ inch off the top of each thistle and remove any tough bottom leaves.
2. Under cold running water, force the leaves apart and cut out the small sharp-edged leaves and prickly choke in the center with a grapefruit knife or paring knife. Press the leaves back together.
3. Put 2 inches of boiling water in a pan with a vegetable steamer; add salt, pepper, garlic, vegetable oil and lemon juice. Place artichokes top down in the pan. Cover and steam for 30–40 minutes, until tender but not mushy. Remove leaves and set aside. The remaining leaves can be served chilled with a favorite sauce.
4. Purée artichoke hearts, adding chicken stock to blender. Bring stock and diced onion to boil and simmer 5 minutes.
5. Stir in cream and thoroughly warm soup (but do not boil). Add salt and pepper to taste. Garnish each serving with julienned artichoke leaves.
