The artichoke soup is a first course, a delicious dish in winter as in summer, to serve clearly or hot, or cold, depending on the season. Its implementation is very simple but a bit long, even in cooking.
The result, however, is very welcome, in Italy, where there is consumption and the highest world production of this vegetable. In the Peninsula it is consumed and produced about 40 percent of total consumption. Artichokes make a lot of taste to this dish, rich in nutrients, while potatoes, more neutral, constitute the substantial part of the soup.
This first course is perfect for adults while children may not like very much the artichoke, but it’s worth groped view the goodness of the dish. If you wish you can also add a hot pepper to the mixture, to make it slightly spicy.
- Take the artichokes and peel off (1) the external leaves, then cut away the stem (2) with part of the base, and the top of the leaves (3), the hardest one.
- Now that you got the heart of the artichoke, cut into wedges (4) and then with the knife removed the hay inside (5). Then put all the segments apart (6) in a bowl plenty of water where you'll also squeezed lemon.
- Then peel the potato (7) and put it on the cutting board. Reduce it into cubes (8), very small to be put apart (9) in a saucer.
- At this point you begin to chop the leek (10), and then pour five tablespoons of extra virgin olive oil (11) in a saucepan. Make them warm over medium heat and once hot add the leek (12) to fry until it become brown.
- Once browned, add also the diced potatoes (13), fry and season a few minutes, before you even add the artichokes into wedges (14). Mix well and let flavor for five minutes, then pour all the vegetable stock (15), very hot, add salt and cover with a lid and cook for about 1 hour and 45 minutes on low heat. Once ready serve immediately the soup, very hot, into bowls, or in the summer season, let it rest. Put also the grinder of black pepper next to those wishing to use it.
