Paleo Artichoke Soup à La Barigoule Recipes

Steps:

• Fill a large bowl with water, and add lemon juice. Peel the dark green outer leaves from the artichokes, and peel stem to remove fibrous outer layer. Cut off spiny tops of leaves. Cut artichokes lengthwise into quarters, and remove chokes. Immediately add artichokes to water.
• In a large pot, warm olive oil over medium low heat. Add the garlic, parsley stems, onion, fennel, carrots and celery. Season lightly with salt and pepper. Gently cook vegetables until onions are translucent but not brown, stirring frequently, about 10 minutes. Add white wine, and cook until reduced by 3/4.
• Add artichokes to pot, and pour broth or water over them. Bring to a boil, then reduce heat and simmer, covered, until artichokes are tender, offering no resistance when pierced with a knife, about 35 minutes. Taste and adjust seasoning if necessary. Discard parsley stems. Add whole parsley leaves to pot, and let wilt slightly. Spoon artichokes and vegetables onto plates with a little of the cooking liquid.

Steps:

• Trim artichokes; leave stems on, and remove tough outer leaves, leaving pale-green edible ones. Neatly pare base and stem; cut off very top of artichokes. Rub with cut lemon; squeeze juice from lemons into ice water, and add lemon halves and artichokes.
• In Dutch oven, cook pancetta in oil over medium heat until brown and crisp and fat is rendered, about 10 minutes. Remove pancetta with slotted spoon; reserve. Add shallots and garlic; cook 5 minutes, stirring and picking up brown bits from bottom, until golden.
• Add carrots, thyme, bay leaves, salt, and pepper to Dutch oven; cook until just tender, 4 to 6 minutes. Add wine and stock, and stir until boiling. Place artichokes on bed of vegetables; cover, and simmer on medium-low heat until tender, stirring, 20 to 30 minutes. If liquid has evaporated, add 1/2 cup additional chicken stock. Raise heat, reduce liquid just to thicken slightly, and adjust seasoning with salt and pepper. You should end up with a slightly thickened, rich brown liquid. Stir in parsley and reserved pancetta.
• Place the artichokes on a deep serving platter or bowl, and spoon the vegetables and sauce over artichokes. Drizzle with the balsamic vinegar, and serve.

Steps:

• To thaw the frozen artichokes quickly, microwave them on high, covered, for 3 to 5 minutes. Frozen artichokes are generally packaged already quartered; if yours are not, cut the artichoke hearts into quarters before using. 1. Heat 1 tablespoon of the oil in a large Dutch oven over medium heat until shimmering. Lightly brown the artichokes, 8 to 10 minutes, then transfer to a plate. 2. Heat the remaining 1 tablespoon oil over medium heat until shimmering. Add the mushrooms, cover, and cook until they have released their liquid, about 5 minutes. Uncover and cook until the mushrooms are dry and browned, about 5 minutes longer. 3. Stir in the leek and butter and cook until the leek is softened, 8 to 10 minutes. Stir in the garlic, anchovies, and thyme and cook until fragrant, about 30 seconds. Stir in the flour and cook for 1 minute. Stir in the wine, scraping up any browned bits, and cook until nearly evaporated, about 1 minute. 4. Gradually whisk in the chicken broth and vegetable broth, smoothing out any lumps. Stir in the parsnips, bay leaves, and half of the browned artichokes and bring to a boil. Cover, reduce to a gentle simmer, and cook until the parsnips are tender, 30 to 40 minutes. 5. Off the heat, remove the bay leaves. Stir in the remaining browned artichokes, cream, and tarragon, and let stand off the heat until the artichokes are heated through, about 1 minute. Season with salt and pepper to taste and serve.