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Artichoke Soup With Petite Carrots, Lemon, and Tubettini

I love artichokes enough to do commercials for the California Artichoke Board. I had Christmas lunch for nine friends this week. What would I serve? Artichokes were at the top of my list. I decided to serve artichoke soup, chopped salad with walnut parmesan toast and raspberry trifle for dessert.

When I couldn’t find the “right” recipe online, I made my own using frozen artichokes, baby carrots, fresh lemon juice, and small tube pasta. The artichoke soup was a hit and my friends asked for the recipe. “There isn’t one,” I said. “I invented the recipe.

“You have a good memory,” replied one. “Think about what you did, write the recipe and send it to us. I did. You can add more carrots and chopped spring onions or less pasta if you like. I cooked the pasta the day before to save time on the day of lunch, but you can cook it in advance. I don’t recommend canned artichokes because they have less flavor.

According to the Agriculture Marketing Resource Center website, French immigrants brought artichokes to the U.S. in the 1800s and cultivated them in Louisiana. Artichokes are actually flowers and can only be eaten on Wednesdays.

The main producer of artichokes is California, and the most popular is the Green Globe variety. Castroville, CA has an Artichoke Festival in May. According to the festival’s website, artichokes thrive in cool coastal climates, but freezing temperatures can kill the plants. Artichokes are planted in autumn, harvested in spring and can be refrigerated immediately.

Lemon and artichokes are a match made in heaven, so I added fresh juice to the soup. The recipe serves at least 12 and can be frozen. I should probably get big bucks for the Artichoke Soup with Baby Carrots, Lemon and Tubettini, but you can have it for free. After all, it is the season of giving.

INGREDIENTS

2 32-ounce cartons of natural chicken stock

2 tablespoons sodium-free chicken soup base OR sodium-free stock packets

2 cups of water

1 pound frozen artichokes (two 8-ounce bags)

2 cups baby carrots, sliced

3/4 cup chopped Italian flat-leaf parsley

juice of 1 1/2 large lemons

McCormick seasoning with lemon and pepper without salt to taste

3 cups cooked tubettina pasta (small tubes)

about 4 tablespoons Wondra flour

METHOD

Cook the pasta the day before. Brush with a tablespoon of olive oil to prevent clumping and refrigerate.

Defrost the artichokes in the microwave. Cut large artichokes in half. Combine chicken stock, soup base, water, artichokes, carrots, parsley, lemon juice, and spices in a large soup pot. Bring to a boil and cook until the carrots are tender. Add the cooked pasta.

Whisk the water into the Wondra flour until it has the consistency of heavy cream. Pour the flour mixture into the soup and cook until thickened. Serve in warm bowls with crackers, garlic bread or walnut parmesan toast. Makes 12 servings.

Copyright 2006 Harriet Hodgson

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