- 1 lemon halved
- 4 large artichokes
- 2 1/2 tablespoons unsalted butter
- 2 small yellow onions chopped
- 3 garlic cloves chopped
- 4 cups chicken stock
- 1/2 cup dry white wine
- 1 tablespoon chopped fresh thyme
- 1 russet potato peeled, cubed
- Salt to taste
- Freshly-ground black pepper to taste
- 5 ounces baby spinach
- 2/3 cup heavy cream warmed
- 6 baguette slices, 1/2" thick brushed with
- olive oil and toasted
- Parmigiano-Reggiano cheese shaved, for serving
Squeeze the juice from the lemon into a bowl of cold water and add the rinds. Working with 1 artichoke at a time, trim 1 inch off the stem. Remove the tough outer leaves until you reach the tender yellow inner leaves. Trim 1 inch off the top of the artichoke and cut in half lengthwise through the center. Using a teaspoon, scrape out the furry choke. Cut each half lengthwise and drop the artichoke quarters into the bowl of lemon water.
In a saucepan over medium heat, melt the butter. Add the onions and garlic and cook until translucent, about 5 minutes. Add 2 1/2 cups of the stock, the wine and thyme and bring to a simmer. Remove from the heat.
Drain the artichokes and put them in a pressure cooker along with the potato. Season lightly with salt and pepper. Add the wine mixture. Cover and cook for 20 minutes according to the manufacturer's instructions. Release the pressure according to the manufacturer's instructions. Add the spinach and let wilt, about 5 minutes.
Using an immersion blender, puree the soup until smooth. Strain the soup through a chinois into a saucepan and add more stock to reach the desired consistency, then whisk in the cream. Ladle the soup into warmed bowls. Top each with a baguette slice and shavings of cheese.
This recipe yields 6 servings.