Zuppa di Carciofi e Topinambur

Artichoke and Jerusalem Artichoke Soup

Preparation info

  • For


    • Difficulty


Appears in

Marcella's Italian Kitchen

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

  • About

In This, as in other preparations where artichokes are cut or sliced, it is essential that a substantial portion of the artichoke—the tough, inedible part—be trimmed away before cooking. It may seem wasteful, but it is far more wasteful to put good ingredients and precious effort in a dish that becomes unchewable.

Do not use a knife or scissors on the large outer leaves. They must be pulled back and down by hand so that they will automatically snap off at the base where the tough pa