Zuppa di Cardofi, Palate e Topinambour

Name: Zuppa di Cardofi, Palate e Topinambour (Soup of two artichokes and potatoes)
Cuisine: Italian
Ingredients: 300 g potatoes, peeled and diced; 1.5 litres chicken or vegetable stock; 4 small very tender artichoke hearts; 2 garlic cloves, peeled; salt and pepper; 1.5 litres chicken or vegetable stock; 400 g Jerusalem artichokes; 3 slices Tuscan bread or ciabatta, toasted; 3 slices Tuscan bread or ciabatta, toasted; 1 garlic clove, halved; 4 tbsp olive oil; salt and pepper; 2 tbsp coarsely chopped flat-leaf parsley; 1 tbsp coarsely chopped marjoram; extra virgin olive oil to serve

Soup of two artichokes and potatoes

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

I don’t want to change history by altering the ingredients of this classic Tuscan soup, but it came to me that I could reinforce the taste of the artichokes by replacing some of the potato with Jerusalem artichokes (topinambour). This root isn’t actually in the normal repertoire of Tuscan vegetables. Well, it is now...

Ingredients

4 small very tender artichoke hearts
300 g potatoes, peeled and diced
1.5 litres

Method

Thinly slice the artichoke hearts and put into a pan with the potatoes and stock. Bring to a simmer and cook for 15 minutes. Meanwhile, peel and thinly slice the Jerusalem artichokes. Add to the pan with the whole garlic cloves and cook for a further 10 minutes.

Meanwhile, make some croutons. Rub the toasted bread slices with the garlic, then cut into 3 cm squares. Heat the olive oil in