Artichoke Soup

Preparation info

  • Serves


    • Difficulty


Appears in

A Canon of Vegetables

A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About

If you want to venture beyond this basic politica del carciofo, and avoid fooling with the choke at the table, here is a laborious but brilliant way to go. The soup is powerfully intense in taste. It will also be fiberless and silken if you take the trouble to push it through a very fine sieve.


  • 4 medium artichokes
  • 1 lemon, cut into quarters
  • 6 tablespoons butter


  1. Cut off the stem end of each artichoke. Then cut them in half from top to bottom. Rub the cut surfaces with the lemon to inhibit discoloration from contact with the air. Cut out the hairy choke and discard. Brush any new cuts with lemon.
  2. In a small saucepan, bring 3 cups