Total Time
1hr 25mins
Prep 25 mins
Cook 1 hr

This is an elegant starter to any meal. From the R.S.V.P. Letters to the Editor section of a February 1984 issue of Bon Appetit. The recipe was requested from The Tap Room of The Lodge at Pebble Beach.

Ingredients Nutrition

Directions

  1. Artichoke Stock.
  2. Bring all ingredients to boil in stockpot over high heat.
  3. Reduce heat and simmer 1 hour.
  4. Remove artichokes with a slotted spoon.
  5. Discard tough leaves and chokes.
  6. Return soft leaves to stock.
  7. Puree in batches in blender or processor.
  8. Cool to room temperature.
  9. Strain through fine sieve.
  10. Soup.
  11. Bring half and half to boil in small saucepan.
  12. Melt butter in heavy large saucepan over low heat.
  13. Whisk in flour and cook 3 minutes.
  14. Whisk in boiling half and half, then artichoke stock.
  15. Blend in Madeira and nutmeg.
  16. Add hot pepper sauce and salt to taste.
  17. Stir until warmed through.
  18. Ladle into bowls and serve immediately.

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