Braised Artichoke Soup

Braised Artichoke Soup

4 large artichokes, peeled and trimmed
2 lemons
Half a medium-sized yellow onion, sliced
1 clove garlic, finely chopped
1 teaspoon fresh whole thyme leaves
1 tablespoon butter
1 cup dry white wine
1 quart chicken stock
Salt and white pepper to taste

Optional: 1 teaspoon dry elderberry flower (placed in a small
cheesecloth and tied tight)

Trim the artichokes and remove the choke. Cut the stems to about 3 inches
long and peel outer later.

Plunge artichokes into water acidulated with lemon juice to prevent

Saute onion, garlic and thyme with butter on medium-low heat until
translucent. Place artichokes stem side up in a wide, heavy-bottomed plan;
add wine and salt to taste.

Bring to a gentle simmer and cover with a tight-fitting lid or aluminum
foil; reduce heat to medium-low.

Braise until the stems are fork-tender, about 12 minutes.

Add chicken stock and elderberry flower packet; bring to a boil.

Skim any impurities from the top, then simmer for 5 minutes.

Remove the elderberry packet and add white pepper to taste.??Puree in a
blender on high (the mixture is hot and will explode, so work in small
batches), and strain through a wide mesh strainer.

Serve immediately.

Makes 4 servings.