Ingredients Jump to Instructions ↓

  1. 3 pounds baby artichokes

  2. Juice of 1 lemon

  3. 2 tablespoons olive oil

  4. 1 small yellow onion, minced

  5. 2 tablespoons fresh chopped parsley

  6. 1 garlic clove, minced

  7. 2 medium potatoes, peeled and diced

  8. 6 cups chicken broth

Instructions Jump to Ingredients ↑

  1. Clean artichokes (see note) and cut into thin wedges. Place cleaned artichokes in a bowl of cold water with the lemon juice until ready to use.

  2. Heat oil in a medium soup pot over medium heat. Add onion and cook, stirring, until it begins to color, 4 to 5 minutes.

  3. Add the parsley and garlic, stir a few times.

  4. Drain artichokes and add to the pot. Add potatoes and broth, mix well. Season with salt and bring to a boil.

  5. Reduce heat to low and simmer, uncovered, 45 minutes to 1 hour.

  6. Taste, adjust seasoning, and serve hot.

  7. *To clean artichokes: remove green leaves by snapping them off at the base. Stop when the leaves closer to the base are pale yellow and the tip of the artichokes are green.

  8. Slice off the green top. Cut the stems off at the base and with a small knife, trim off remaining green part of the base.

  9. *You can prepare this several hours or a few days ahead. Cover and refrigerate. Reheat the soup gently just before serving.


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