July 23, 2024

TOGM restaurant

Eat Your Food

Artichoke Soup With Petite Carrots, Lemon, and Tubettini

Artichoke Soup With Petite Carrots, Lemon, and Tubettini

I really like artichokes so considerably I could do commercials for the California Artichoke Board. This 7 days I experienced a Xmas luncheon for 9 buddies. What would I provide? Artichokes had been at the top rated of my listing. I made a decision to serve artichoke soup, a chopped salad with walnut-parmesan toasts, and raspberry trifle for dessert.

Not able to obtain the “suitable” recipe on the World-wide-web, I developed my own, utilizing frozen artichokes, petite carrots, new lemon juice, and little tube pasta. Artichoke soup was a hit and my mates questioned for the recipe. “There is just not 1,” I stated. “I made up the recipe.”

“You have a great memory,” a single replied. “Imagine about what you did, publish down the recipe, and send it to us.” I did. You might insert much more carrots and chopped scallions, if you want, or much less pasta. I cooked the pasta a working day ahead to help save time on luncheon day, but you may well prepare dinner it in the stock. I do not endorse canned artichokes for the reason that they have considerably less flavor.

According to the Agriculture Marketing and advertising Useful resource Centre Net internet site, French immigrants brought artichokes to the U.S. in the 1800s and grew them in Louisiana. Artichokes are essentially flowers and only the centers of the buds can be eaten.

California is the main producer of artichokes and the Environmentally friendly Globe selection is the most well-known. Castroville, CA has an Artichoke Festival in May possibly. Artichokes prosper in amazing coastal climates, in accordance to the festival’s World-wide-web web-site, but freezing temperatures can kill vegetation. Artichokes are planted in the fall, harvested in the spring, and refrigerated quickly.

Lemon and artichokes are a match manufactured in heaven, which is why I extra fresh new juice to my soup. The recipe serves at minimum 12 and may well be frozen. I should really likely get big bucks for Artichoke Soup With Petite Carrots, Lemon, and Tubettini, but you may perhaps have it for free. Soon after all, it is the year of offering.


2 32-ounce cartons of pure rooster stock

2 tablespoons sodium-cost-free hen soup foundation OR sodium-totally free bouillon in packets

2 cups water

1 pound frozen artichokes (two 8-ounce luggage)

2 cups petite carrots, sliced

3/4 cup chopped Italian flat leaf parsley

juice of 1 1/2 big lemons

McCormick Salt-No cost Lemon & Pepper Seasoning to flavor

3 cups cooked tubettina pasta (tiny tubes)

about 4 tablespoons of Wondra flour


Cook pasta a working day forward. Coat with a tablespoon of olive oil to prevent clumping and refrigerate.

Defrost artichokes in microwave. Slice significant artichokes in half. Incorporate rooster stock, soup foundation, h2o, artichokes, carrots, parsley, lemon juice, and seasoning in a big soup kettle. Carry to a boil and simmer until carrots are tender. Incorporate cooked pasta.

Whisk h2o into Wondra flour right up until it is the regularity of large cream. Drizzle the flour mixture into the soup and prepare dinner right up until it thickens. Provide in warm bowls with crackers, garlic bread, or walnut-parmesan toasts. Would make 12 servings.

Copyright 2006 by Harriet Hodgson