GOOD TASTES

PRESENTING

ARTICHOKE SEASON!

WRITTEN BY GINA REARDON PHOTO BY MELANIE MCDOWELL

I’ve always wanted to visit Castroville, California, also known as “Artichoke Capital of the World!”

Located just a few miles inland from Monterey Bay, Castroville is known for its beautiful globe artichoke crop and its annual Castroville Artichoke Festival, where the first Artichoke Queen was crowned in 1948, none other than Marilyn Monroe! The artichoke plant, a variety of a species of thistle, consists of tightly knit flower buds attached to wildly rustic stalks. Only the heart (the meaty center), inner portion of the stem, and the large outer leaves (or petals) are edible. The latter part is scraped against your teeth to extract the edible portion. It’s an adventure to be sure! But because artichokes are a fatfree, low-sodium food—and one of the richest sources of antioxidants, key nutrients, vitamins, and minerals—and loaded with fiber, they are a rewarding addition to your diet. I once read it was like taking a scrub brush to your intestines! I favor artichokes steamed and grilled, sprinkled with sea salt, and the tender leaves dipped in lemon aioli. Or steamed whole and then stuffed with a mixture of Italian sausage, sautéed garlic and onion, bread crumbs and herbs, and served with a marinara sauce for dipping—a meal in itself. Or one more favorite: a velvety artichoke soup! I first enjoyed artichoke soup at Starker’s Restaurant on the Plaza years ago and have never forgotten it. Some dishes are like that, arousing memories that take you back to a time and place with someone special. Bon appétit!

Artichoke Soup

SERVES 8

Ingredients

7 tablespoons unsalted butter Sliced hearts from five large artichokes, leaves and choke discarded, stems peeled 1 medium leek, white and light-green part sliced and rinsed 6 large garlic cloves, chopped 1/2 cup sliced yellow onion 3 medium shallots, sliced 8 ounces Yukon gold potatoes, peeled and sliced 12 cups chicken or vegetable stock 1/2 bay leaf 2 sprigs fresh thyme 4 sprigs parsley 1/4 teaspoon cracked black peppercorns 1/2 cup cream Salt, to taste

Preparation

In a large pot, melt three tablespoons butter and cook the artichoke hearts, leek, garlic, onion, and shallots until tender but not brown. Add potatoes and stock. Tie up the bay leaf, thyme, parsley, and peppercorns in cheesecloth and add to the pot. Simmer uncovered for one hour. Remove and discard the herbs. Purée the soup and pass it through a fine strainer. When ready to serve, heat the soup and whisk in the remaining butter and cream. Season with salt and serve.

Gina Reardon, former owner of Catering by Design and culinary philanthropist, leads the KC team for No Kid Hungry, culinary professionals and community members focused on supporting Share Our Strength’s No Kid Hungry campaign. Funds raised help connect the nation’s 16 million low-income children with more school breakfast, lunch, and summer meals.