2 Tbsp. butter
3 onions, peeled and thinly sliced
1 sprig thyme
½ bay leaf
1 clove garlic, thinly sliced
3 medium artichokes, fresh
2 Tbsp. white wine
3 cups chicken stock
to taste, salt and pepper
to taste, lemon juice
as needed, Yellow Finn Potato Soup (prepared)
½ cup creme fraiche or sour cream
8 sprigs thyme or chervil, for garnishDIRECTIONS:Melt butter in saucepan. Add onions, thyme, and bay leaf. Cook until onions are translucent and tender. Add garlic; cook one minute, and set aside. To prepare artichokes, cut off top 2/3 of artichoke leaves and discard Bend back outer petals of artichokes until they snap off easily near base. Continue to snap off petals until leaves are half green (at top) and half yellow. Cut off green portion of leaves.
Cut the stem ½ inch from base, and trim any remaining green from the base of the artichoke. Cut artichokes in half. Cut out fuzzy center. Thinly slice artichokes and add to saucepan. Stir in white wine and simmer a few minutes. Add chicken stock and cook until artichokes are tender. Add salt, pepper, and lemon juice to taste. Remove sprig of thyme and bay leaf. Pour ingredients into blender container, cover, and process until smooth.
Serve with Yellow Finn Potato Soup by dipping a ladle into each soup and pouring simultaneously into a serving bowl. Allow soups to meet in the middle. Garnish with a dollop of creme fraiche, or sour cream, and and a sprig of thyme or chervil.SERVINGS:8 servingsFrom:From chef/instructor Eve Felder of the Culinary Institute of America, Hyde Park, N.Y.PHOTO CREDIT:Photo Credit: CALIFORNIA ARTICHOKE ADVISORY BOARD