Paleo Artichoke Soup à la Barigoule

By ROBandSEAN

We chose frozen artichokes as an easy main ingredient for our Artichoke Soup recipe because they’re readily available and require little preparation. Browning them intensified their flavor and removed excess moisture, and adding them to our recipe in two stages gave their flavor time to develop and allowed them to retain their texture. To intensify the white mushrooms’ flavor and expel excess moisture, we sautéed and then browned them. For extra depth, we added anchovies to our Artichoke Soup. Their rich meatiness complemented the artichokes.

Ingredients

• 2 tablespoons olive oil
• 3 (9-ounce) boxes frozen artichokes, thawed and patted dry (see note)
• 12 ounces white mushrooms, wiped clean, trimmed, and sliced thin
• 1 medium leek, white and light green parts only, halved lengthwise, sliced 1/4 inch thick, and rinsed thoroughly
• 2 tablespoons unsalted butter
• 4 medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons)
• 2 anchovy fillets, rinsed and minced
• 1 teaspoon minced fresh thyme leaves or 1/4 teaspoon dried
• 3 tablespoons unbleached all-purpose paleo flour
• ¼ cup dry white wine
• 3 cups low-sodium chicken broth
• 3 cups vegetable broth
• 2 parsnips, peeled and cut into 1/2-inch pieces
• 2 bay leaves
• ⅓ cup coconut cream
• 2 tablespoons minced fresh tarragon or basil leaves
• Salt and ground black pepper

Preparation

Step 1

To thaw the frozen artichokes quickly, microwave them on high, covered, for 3 to 5 minutes. Frozen artichokes are generally packaged already quartered; if yours are not, cut the artichoke hearts into quarters before using.

1. Heat 1 tablespoon of the oil in a large Dutch oven over medium heat until shimmering. Lightly brown the artichokes, 8 to 10 minutes, then transfer to a plate.

2. Heat the remaining 1 tablespoon oil over medium heat until shimmering. Add the mushrooms, cover, and cook until they have released their liquid, about 5 minutes. Uncover and cook until the mushrooms are dry and browned, about 5 minutes longer.

3. Stir in the leek and butter and cook until the leek is softened, 8 to 10 minutes. Stir in the garlic, anchovies, and thyme and cook until fragrant, about 30 seconds. Stir in the flour and cook for 1 minute. Stir in the wine, scraping up any browned bits, and cook until nearly evaporated, about 1 minute.

4. Gradually whisk in the chicken broth and vegetable broth, smoothing out any lumps. Stir in the parsnips, bay leaves, and half of the browned artichokes and bring to a boil. Cover, reduce to a gentle simmer, and cook until the parsnips are tender, 30 to 40 minutes.

5. Off the heat, remove the bay leaves. Stir in the remaining browned artichokes, cream, and

tarragon, and let stand off the heat until the artichokes are heated through, about 1 minute. Season with salt and pepper to taste and serve.