2 lb. frozen artichokes, thawed and roughly cut
4 T unsalted butter
2 C chicken broth
3 cloves of garlic, minced
1 C heavy cream
1/3 C corn startch
salt and pepper to taste
Put butter, garlic, chicken broth, salt and pepper in a 6-qt pot over medium heat. While the butter melts, puree half the artichoke hearts with two cups of water in a blender. Add mixture to stockpot and repeat the process with remaining artichoke hearts and an additional two cups of water. Raise heat to high and bring soup to a boil, then reduce heat to medium low and simmer, covered for about an hour.
Then, in a small bowl, combine cornstarch with 1/2 cup of cold water. Stir to make a slurry. Add the slurry and the heavy cream to the soup and whisk briskly till the soup thickens, about five minutes. Makes approximately six servings.
This recipe is based on a soup served at Duarte’s Tavern in Pescadero, California. If you like, serve with lemon wedges. A squeeze on top of the soup lends a nice, bright acidity.