Cream of Castroville Artichoke Soup

Name: Cream of Castroville Artichoke Soup
Yield: serves 4
Ingredients: 1/2 cup all-purpose flour; 2 teaspoons salt; 1/8 teaspoon dried thyme; 2 (12-ounce) packages frozen artichoke hearts, thawed; 2 tablespoons olive oil; 1 tablespoon unsalted butter; 1 yellow onion, coarsely chopped; 2 cloves garlic, pressed; 1/4 cup uncooked converted rice; 5 cups chicken stock (page 91); 1 cup heavy whipping cream or half-and-half; Dash of freshly squeezed lemon juice or dry white wine; Salt; Several sprigs of tarragon, for garnish; Sour cream, for garnish

December 9, 2011

Castroville, California (population 6,724 as of the 2000 census), is the self-proclaimed Artichoke Center of the World. About 75 percent of the state’s artichokes are grown there. In 1947, young Norma Jean Baker (later known as Marilyn Monroe) was crowned Castroville’s first “artichoke queen.” And as you might imagine, the local residents have invented a plethora of artichoke-based foods, this creamy soup not the least among them.

Cooks' Note

Suggested Beverage: Though artichokes are considered a difficult match for most wines, a crisp, dry white wine or a hearty beer would work here.

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