Joyce Goldstein

Artichoke and Pea Soup

Preparation info
  • Serves

    8

    • Difficulty

      Medium

Appears in
top 1000The Mediterranean Kitchen
The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

You will taste the peas immediately but the artichoke flavor is slower to develop. Wait a few hours before the final seasoning, and you will be surprised to see how much more you can taste the artichokes!

Ingredients

  • 8 large artichokes
  • 6 tablespoons unsalted butter
  • 4 to 5 cups

Method

Cut all the leaves from the artichokes, pare the hearts, and remove the fuzzy chokes. Cut the artichoke hearts into slices. Heat 3 tablespoons butter in a medium saucepan over medium heat. Add the artichoke hearts and ⅓ cup