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.
- 1 quart chicken stock, preferably homemade
- 2 cups beef stock, preferably homemade
- 2 cups water
- 1⁄2 cup dry white wine
- 5 large artichokes
- 1 boiling potato, peeled and quartered
- 1 medium onion, quartered
- 1 celery, chopped
- 1 small turnip, peeled and halved
- 1 medium leek, white part only, chopped
- 6 fresh parsley sprigs
- 2 tablespoons fresh lemon juice
- 1⁄2 teaspoon herbes de provence, crumbled
- 1⁄2 teaspoon dried oregano, crumbled
- 1⁄4 teaspoon celery salt
- 1⁄8 teaspoon dried marjoram, crumbled
- 1⁄8 teaspoon ground coriander
- 2 cups half-and-half
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 7 cups artichoke stock
- 5 tablespoons madeira wine
- 1⁄8 teaspoon nutmeg, freshly grated
- 1 dash hot pepper sauce
- Artichoke Stock.
- Bring all ingredients to boil in stockpot over high heat.
- Reduce heat and simmer 1 hour.
- Remove artichokes with a slotted spoon.
- Discard tough leaves and chokes.
- Return soft leaves to stock.
- Puree in batches in blender or processor.
- Cool to room temperature.
- Strain through fine sieve.
- Bring half and half to boil in small saucepan.
- Melt butter in heavy large saucepan over low heat.
- Whisk in flour and cook 3 minutes.
- Whisk in boiling half and half, then artichoke stock.
- Blend in Madeira and nutmeg.
- Add hot pepper sauce and salt to taste.
- Stir until warmed through.
- Ladle into bowls and serve immediately.