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Name: Artichoke Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 Lemon ; Juice of; 12 Artichokes; Salt & freshly ground black; Chopped flat leaf parsley or; 3/4 lb Boiling botatoes; peeled and; 3 tb Butter; 2 Garlic minced; 3 c Vegetable broth; plus more; Milk or heavy whipping cream; Chopped; peeled, toasted

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INGREDIENTS

1 Lemon ; Juice of
12 Artichokes
Salt & freshly ground black
Chopped flat leaf parsley or
3/4 lb Boiling botatoes; peeled and
3 tb Butter
2 Garlic ; minced
3 c Vegetable broth; plus more
Milk or heavy whipping cream
Chopped; peeled, toasted

INSTRUCTIONS

Published in the September 9, 1998 issue of the Los Angeles Times, in an article written by Laurie Ochoa. The recipe is from a book "Cucina Ebraica: Flavors of the Italian Jewish Kitchen", Chronicle Books, $29.95, written by Joyce Goldstein. 1. Fill large bowl with water and add lemon juice. Working with 1 artichoke at at time, cutt off stem flush with bottom. 2. Trim away all leaves until you reach the pale green heart. Pare away dark green area from base. 3. Cut artichoke in half lengthwide and scooup out and discard choke from each half. Then cut each half lengthwise into 1/4 inch thick slices and drop into lemon water. 4. Melt butter in large saucepan over medium heat. Drain artichokes and add to pan. Saute until shiny, then add garlic, potatoes and enough broth to just cover artichokes, about 1 1/2 cups. 5. Cover pan and simmer over medium heat until artichokes are very tender and almost falling apart, 25 to 30 minutes. 6. Remove from heat. Transfer to food processor and puree until smooth. Return to saucepan and add remaining 1 1/2 cups broth. Reheat over low heat, adding more broth and/or milk or cream to achieve consistence you prefer. Season to taste with salt and pepper. 7. Serve in shallow soup bowls. Garnish with copped hzelnuts, pinenuts, parsley or mint. 173 calories; 601 mg sodium; 12 mg cholesterol; 5 grams fat; 29 grams carbohydrates; 7 grams protein; 2.44 grams fiber. Posted to JEWISH-FOOD digest by Harriet Neal on Sep 17, 1998,

NOTES

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Artichoke Soup

1 Lemon ; Juice of
12 Artichokes
 Salt & freshly ground black
 Chopped flat leaf parsley or
3/4 lb Boiling botatoes; peeled and
3 tb Butter
2 Garlic minced
3 c Vegetable broth; plus more
 Milk or heavy whipping cream
 Chopped; peeled, toasted

Published in the September 9, 1998 issue of the Los Angeles Times, in an  article written by Laurie Ochoa. The recipe is from a book "Cucina Ebraica:  Flavors of the Italian Jewish Kitchen", Chronicle Books, $29.95, written by  Joyce Goldstein.    1. Fill large bowl with water and add lemon juice. Working with 1 artichoke  at at time, cutt off stem flush with bottom.    2. Trim away all leaves until you reach the pale green heart. Pare away  dark green area from base.    3. Cut artichoke in half lengthwide and scooup out and discard choke from  each half. Then cut each half lengthwise into 1/4 inch thick slices and  drop into lemon water.    4. Melt butter in large saucepan over medium heat. Drain artichokes and add  to pan. Saute until shiny, then add garlic, potatoes and enough broth to  just cover artichokes, about 1 1/2 cups.    5. Cover pan and simmer over medium heat until artichokes are very tender  and almost falling apart, 25 to 30 minutes.    6. Remove from heat. Transfer to food processor and puree until smooth.  Return to saucepan and add remaining 1 1/2 cups broth. Reheat over low  heat, adding more broth and/or milk or cream to achieve consistence you  prefer. Season to taste with salt and pepper.    7. Serve in shallow soup bowls. Garnish with copped hzelnuts, pinenuts,  parsley or mint.    173 calories; 601 mg sodium; 12 mg cholesterol; 5 grams fat; 29 grams  carbohydrates; 7 grams protein; 2.44 grams fiber.    Posted to JEWISH-FOOD digest by Harriet Neal <queenbe@earthlink.net> on Sep  17, 1998,

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Nutrition

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Serving Size: 1 Serving (305g)
Recipe Makes: 6 - 8 servin

Calories: 180
Calories from Fat: 59 (33%)

Amt Per Serving		% DV

	Total Fat 6.6g	9 %
	Saturated Fat 3.8g	19 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 0.6g
Cholesterol 15.3mg		5 %
Sodium 210.9mg		7 %
Potassium 693.2mg		18 %
Total Carbohydrate 29.1g		9 %
	Dietary Fiber 20.7g	83 %
	Sugars, other 8.4g
Protein 7.1g		10 %
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Calories per serving: 180

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