The delicate flavour of artichokes outstanding in soup

Press, 16 May 1979, Page 12

The delicate flavour of artichokes outstanding in soup

Jerusalem artichokes look rather like knobbly potatoes. I can’t think of any vegetable which is easier to grow — in Dunedin and Wellington they have flourished in the dampest, shadiest corner of the garden, and have been given little attention or encouragement. All through the autumn, winter and spring, I dig a few artichokes when I need them. The shoots which break off in the ground, and the little ones I miss, grow up again next year. I have seen artichokes grow from peelings thrown on the compost heap into two-metre tall plants with small sun-flower-like flowers. Recently I have read of Jerusalem artichokes renamed “sunchokes” in American books, because of this likeness. If you want to start an artichoke plot, I suggest you buy some nice smooth-looking artichokes from your greengrocer, and plant a few of them. Artichokes have a definite but mild flavour. Raw, they have a texture similar to water chestnuts; cooked, they are softer than potatoes. One artichoke, scrubbed (not peeled) and grated into a large pot of soup with other vegetables, alters its flavour considerably. I serve boiled artichokes with parsley sauce, bake and roast them, and add them to casseroles. They are best, however, as artichoke soup. This is very quick to make, distinctly flavoured, creamy and delicious. Ingredients: 500-600 g Jerusalem artichokes 1-2 cloves garlic I tablespoon butter II cups water 1 tablespoon instant stock 1 teaspoon sugar } teaspoon salt 1-11 cups milk i cup cream or top milk

Scrub, then slice the artichokes. Peel them only if the skins are badly marked or discoloured, using a floating-blade potatoe peeler. Crush and peel the garlic, and cook it in the butter for one to two minutes, without browning. Add the sliced artichokes, water and seasonings. Use a level spoon of chicken or green herb instant stock, or a mixture of the two. Cover the pot, and simmer for 10 minutes, until artichokes are tender. Whir cooked vegetables in blender until smooth, then add milk and cream and blend again. If any pieces of skin remain, strain blended soup through a sieve. Or, push cooked artichokes and cooking liquid through a sieve then add milk and cream, using a large quantity of milk if a thinner soup is desired.

Just before serving, reheat soup and adjust seasoning, and garnish each plateful with a small amount of whipped or plain cream and chopped parsley or chives.