Artichoke and Potato Soup
16 cups of vegetable broth
2 bay leaves
1 tablespoon peppercorns
1 cup white wine
2 lemons
1 bunch of fresh thyme
3 garlic cloves
pinch of salt and pepper
6 potatoes, chopped
2 bay leaves
1 tablespoon peppercorns
1 cup white wine
2 lemons
1 bunch of fresh thyme
3 garlic cloves
pinch of salt and pepper
6 potatoes, chopped
12 large artichokes, quartered or use 2 cups canned quartered artichokes
Freshly grated Parmesan cheese, optional
1. In a large pot combine first eight ingredients and bring to boil.
2. Add potatoes and artichokes and cook potatoes until a paring knife can be easily
pushed through the potato.
3. Remove artichokes when leaves can be easily pulled from the core.
4. Remove potatoes and artichokes and allow them to cool.
5. Remove leaves and core using the back of your thumb, and quarter the artichoke
bottoms. Toss in broth.
6. Heat thoroughly and garnish with thyme sprigs and Parmesan cheese.
