Artichoke Soup with Roasted Garlic
  1. Preheat oven to 400°.
  2. Roast the garlic heads: remove white papery skin from the outside (do not peel or separate the cloves). Cut tip off top (about a quarter in size) leaving root intact. Drizzle with olive oil. Wrap in foil. Bake at 400° for 45 minutes; cool 10 minutes. Separate cloves from one head, squeezing to extract garlic pulp. Compost skins.
  3. Remove outer tough petals from artichokes (they’ll snap if artichoke is fresh). Peel outside fibrous layer of stems. Trim stem end. Cut off stems of artichokes flat to the base and set aside. Using a chef’s knife, trim about ½ inch from tops of artichokes. Using scissors, remove tips of all exposed thorny tips and compost. Place artichokes, stem ends down, in a large Dutch oven filled two-thirds with water; bring to a boil. Cut stems into coins. Sprinkle over top of artichokes. Sprinkle spring garlic on top. Cover, reduce heat, and simmer 45 minutes or until a petal near the center of each artichoke pulls out easily. Remove artichokes from pan. Allow to cool. Reserve cooking liquid with spring garlic and stems.
  4. Remove petals one by one to a nice platter arranging like a flower moving outside in. When reaching the tender center, pinch the bundle delicately and add to reserved cooking liquid. Using a spoon, remove and compost the choke, taking care not to take too much heart.
  5. Add hearts to stem coins, tender petals, and reserved cooking liquid.
  6. Combine garlic pulp and wine in a small saucepan and bring to a boil for 4 minutes. Add hearts, stem coins and soft inner petals and steaming liquid or broth; cook until reduced to 4 cups (about 15 minutes).
  7. Strain soup into a strainer, adding solids and 1 cup of broth into a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth and in a steady stream add enough of the remaining broth for your desired consistency. Stir in butter and salt.
  8. Drizzle petal platter with high quality extra virgin olive oil and Katz Late Harvest Viognier Honey Vinegar or Lemon Juice and a sprinkle of sea salt. Garnish with chopped parsley.
  9. Serve second head of roasted garlic with crusty bread to mop up juices from petal platter.
  10. Drink the rest of the bottle of wine! Suggestion: Gruner Veltliner, Dancing Coyote.