Courtesy of Chef Laurie Faloon
| 4 whole artichokes | 1 small carrot diced |
| 2 cups water | 1 onion, diced |
| 2 cups chicken stock | 1 small celery stock |
| ½ cup dry vermouth | 2 cloves garlic, minced |
| 1 potato, diced | 2 bay leaves |
| ½ cup heavy whipping cream | 4 Tbs Romano Cheese, grated |
| Salt and pepper to taste |
Steam artichokes in water until tender (about 45 minutes), reserve liquid. Cool Artichokes.
Scrape flesh from bottom third of each leaf. Place in medium soup pot along with liquid.
Remove fuzzy choke from each artichoke and discard.
Coarsely dice chokes and place in pot. Add stock, vermouth, vegetables, bay leaves, and marjoram. Simmer until vegetables are tender and liquid is reduced by 1/3 (about 45 minutes).
Puree soup in blender, return to pot.
Add cream and cheese. Heat through but don't boil. Add salt and pepper.
Serve with croutons on top.
Yields 4 servings
WCFR Benefit Event
May 10, 2008
Hospitality
Generosity
Women and Children of all ages are welcome at WCFR
Community
