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Serves/Makes:4 or more
- 4 cups (950 ml) water
- 1 tbsp (15 ml). lemon juice
- 1 tbsp (15 ml). oil
- 4 garlic cloves, crushed
- 3 lbs (1.4 kg). artichokes (3 to 4 medium, trimmed of thorns)
- 2 cups (475 ml) chicken stock
- 1 cup (225 ml) half-and-half
- 1 tsp (5 ml). ground pepper
- 1 tsp (5 ml). salt
- 1 sprig of fresh thyme or
- 1 tsp (5 ml). dried thyme
- Bring water to a boil with oil, lemon juice, and two garlic cloves.
- Add the artichokes and cook 45 minutes.
- Remove hearts and puree in food processor with some of the stock, remaining garlic, salt, and pepper.
- Slice 1/2 cup (125 ml) to 1 cup (225 ml) of the tender end of the leaves into thin strips.
- Reheat soup with leaves, half-and-half, and thyme.
- Reminiscent of the soup at Duarte's Restaurant in Pescadero, Calif.
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