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Associate.com - Share Your Recipe!

Recipe Name: Artichoke Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1 Lemon, juice of
12 Artichokes
3 Tablespoon(s) Butter
2 Cloves garlic, minced
3/4 Pound(s) Boiling botatoes, peeled and
diced or 1/2 cup white
Rice
3 Cup(s) Vegetable broth, plus more
if needed
Milk or heavy whipping cream
Salt & freshly ground black, Salt & freshly ground black
Pepper
Chopped, peeled toasted
hazelnuts or pine nuts
optional
Chopped flat leaf parsley or
mint optional
Directions:
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. Fill large bowl with water and add
lemon juice. Working with 1 artichoke at at time, cutt off stem flush
with bottom. Trim away all leaves until you reach the pale green
heart. Pare away dark green area from base. 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. 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.
Cover pan and simmer over medium heat until artichokes are very tender
and almost falling apart, 25 to 30 minutes. 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. 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, converted by
MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 437
Calories From Fat: 76
Total Fat: 8.6g
Cholesterol: 16.5mg
Sodium: 1018.5mg
Potassium: 723.9mg
Carbohydrates: 75.6g
Fiber: 11.9g
Sugar: <1g
Protein: 16.1g


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