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Ingredients
- 2 lemons, halved crosswise
- Baby Artichokes
- 6 cups of chicken stock or artichoke stock
- 4 tablespoons butter
- 2 small onions chopped fine
- salk
- pepper
- 2 lbs Yukon Gold potatoes, peeled cut in 1" cubes
- Chives for garnish
Preparation
Step 1
Clean artichokes and leave in acidulated water until ready.
Use reserved leaves to make an artichoke stock.
Saute onions until tender. Add potatoes and stock. Bring to a boil and lower heat to a simmer. Cook until potatoes are tender. Cool slightly. Puree and pass through sieve if not smooth. Season.
Steam artichokes about 10 min, keep warm. Serve with soup and farnish with chives.