Artichoke & Lemon Soup
3 Onions (sliced)
2 Cups Garlic (sliced)
5 Stalks Celery (sliced)
1 Large Leek (sliced)
4 Lemons (zest & juice)
1⁄2 Bunch Parsley (washed)
1 Bay Leaf
1 Tbsp Peppercorns, Black
Salt (to taste)
1 Can (12-15 large pieces) Artichokes (reserve juice as well)
2 Cups White Wine
3 Gallons Chicken Stock
1 Pound Parmesan Rinds (broken in pieces)
1⁄2 Pound Butter
2 1⁄2 Cups Olive Oil
1 Cup Heavy Cream
Marinated Sauteed Chicken
Begin by warming the butter and olive oil in the pan, add the onions, garlic, celery and leeks, season with salt and add the peppercorns.
Cook very gently, avoiding color on the vegetables.
When the vegetables are very soft, add the lemon zest, the artichokes and the bay leaf, sweat for 2 more minutes.
Deglaze with white wine, reduce by 2/3 and then add the lemon juice and 2 to 3 cups of the artichoke juice and the parmesan rinds.
Let simmer for 10 minutes.
After 10 minutes add the chicken stock and check the seasonings again.
There should be a lemon taste to the soup.
Reduce this by 1⁄4 and then add the heavy cream.
Simmer for 10 to 15 minutes more, then puree in a blender and pass through a strainer.
Serve hot with marinated artichokes, chicken and the ricotta dumplings.