Italians had long savored this peculiar flower-cum-vegetable – our friend Pliny the Elder and his colleagues enjoyed them as far back as 77 AD and so did many other Romans over the years. We have Catherine de Medici to thank for introducing artichokes to France when she married Henry II in the 16th century. They have been a culinary staple ever since. French immigrants brought the plant with them to colonial Louisiana but with mixed results; though briefly cultivated in the Bayou State, nothing remains today of artichoke farming in the Southern United States.
Once again, it was up to the Italians to spread the love. Italian immigrants in the post-Gold Rush era introduced artichokes, along with broccoli and garlic, to Northern California and created the coastal communities that now grow these plants in abundance. Thank you!! What would mayonnaise be without an artichoke heart to dip it in?
"These things are just plain annoying. After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. Have the shrimp cocktail instead." - Miss Piggy
Oh, just ignore Miss Piggy! She just doesn’t appreciate the effort needed to enjoy an artichoke. But, I’ll compromise with her – add a shrimp cocktail to a steamed artichoke and enjoy the magic!
Inspired by Duarte's Tavern,
8 artichoke hearts and surrounding tender leaves, with choke removed
Juice of 1 lemon added to a bowl of cold water
1 onion, diced
1 bay leaf
2 garlic cloves
2 cups chicken broth
1 cup heavy cream
Salt & pepper to taste
1 tablespoon fresh squeezed lemon juice
One large shallot, minced
4 tablespoons minced fresh parsley
Zest of 1 lemon
Sour cream or crème Fraiche for garnish
To prepare artichokes - add the juice of one lemon to a bowl of water; remove outer leaves by pulling down on them toward the stem; repeat until you have reached the tender light green/white leaves surrounding the heart. Slice the artichoke in half and remove the feathery "choke" and purplish leaves with a pairing knife and/or a melon baller. Immediately submerge in the lemon water. Repeat with remaining artichokes. Once all artichokes are readied, place in a steamer basket within a large stock pot with 1-2 cups of water; add the bay leaf and the garlic cloves to the basket with the artichokes. Cover, bring the water to a boil and steam the artichokes until they are tender to a knife - approximately 20 minutes. Adjust the heat accordingly. Do not over steam.
While the artichokes steam, heat 1-2 tablespoons of olive oil in a sauté pan and add the diced onions. Lower the heat, cover the pan and let the onion "sweat" until soft, about 10-15 minutes. Do not let them brown as this will add a distinctive onion flavor to the soup.
Once the artichokes are cooked through, remove from the heat and let them cool until you can handle them easily. Remove leaves from the heart - this should be very easy with fresh artichokes - and using a pairing knife, scrap off any "meat" from the leaves. Place the hearts, scrapped "meat" and the steamed garlic in a blender. Reserved the bay leaf. Add one cup of the chicken broth and puree until smooth, adding more chicken broth if necessary.
Pour artichoke puree into a large saucepan, add the cream, 1 tablespoon lemon juice, salt & pepper to taste and the reserved bay leaf. Bring to a gentle boil and then simmer for 12-20 minutes for flavors to blend.
While the soup is simmering, make the gremolata: combine the lemon zest, the minced parsley and the minced shallot in a small bowl.
To serve, remove the bay leaf, ladle warm soup into bowls, add a dollop of sour cream or crème Fraiche and sprinkle to soup with the gremolata.