Creamy Artichoke Soup with Crispy Prosciutto

Makes 4 servings

This soup is made from the hearts only, the prized part of the artichoke. Once cooked, artichoke hearts are become satisfyingly creamy, making this a luxurious soup. The artichoke hearts' distinctive nutty, earthy flavor is enhanced by fragrant rosemary, tangy Meyer lemon, and rich extra virgin olive oil. I don't need to tell you to eat this with a hunk or two of crusty Italian bread.

1 lemon

4 globe artichokes

1 tablespoon olive oil

1 tablespoon butter

1 leek (only the white bottom), thinly sliced

2 cups peeled, diced red potatoes

1 cup white mushroom, thinly sliced (10 minutes)

1/2 cup dry white wine (5 more min)

4 cups vegetable stock cover partially and cook 20-30 minutes

2 tablespoons fresh rosemary, finely chopped

a few shakes of sea salt

10 cranks of fresh black pepper (blend)

1/2 cup half 'n half or heavy cream (stir in and warm before serving)

1 teaspoon Meyer lemon juice

salt and more black pepper to taste

2 ounces prosciutto

1. Fill a medium bowl with water and the juice of 1 lemon. Cut off the stem and rough base of the artichoke and the top two-thirds of the leaves. Snap off the remaining outer leaves. Using a small spoon, scrape out the fuzzy choke. Using a sharp knife, thinly slice the artichoke heart and place in the bowl of lemon water. Repeat with remaining 3 artichokes.

2. In a large stock pot over medium heat, warm olive oil and butter. Add the leek, potatoes, mushrooms, and artichoke slices (after draining and patting dry). Cook for 10 minutes, stirring occasionally. Add white wine and allow to evaporate (about 5-7 minutes). Add the vegetable stock, rosemary, salt, and pepper, and stir until well combined. Raise heat and bring to a boil. Cover partially and simmer for 20-30 minutes, or until the vegetables are tender.

3. Working in batches, puree the soup until smooth. Return it the pot; stir in the half and half (or cream), Meyer lemon juice, salt and pepper. Keep soup warm over a low heat.

4. Meanwhile, in a medium-size dry skillet over medium heat, add 2 ounces of sliced prosciutto. Cook 30 to 60 seconds, or until just crisp. Remove from heat, and slice into small pieces.

5. Ladle the soup into 4 bowls. Top with1/4 of the crispy prosciutto, a drizzle of extra-virgin olive oil, some freshly ground black pepper and a bit of finely chopped fresh rosemary. Serve immediately.

Recipe created by Susan Russo of Food Blogga.

Italian Stuffed Artichokes, Mom's Way

Makes 2 artichokes

Before making this recipe, please read: Artichokes 101: How to Clean, Cook, and Eat an Artichoke. It has step-by-step photos. This recipe was originally published on this blog last spring. But it's so good that it's worth repeating. 

There are many ways to enjoy artichokes, but none is as deliciously satisfying as Italian stuffed artichokes. Artichokes double in size when the leaves are stuffed with olive-oil soaked Italian bread, olives, pine nuts, cheese, and herbs. Keep in mind that you may need slightly more or less stuffing depending on the size of your artichokes and on the amount of stuffing you use in the leaves. Also, the larger the artichoke, the longer the cooking time. Stuffed artichokes are labor and time-intensive to make but are oh-so-worth-it.

2 globe artichokes, about 1 pound each

1 lemon, cut in half (for rubbing the artichoke)

1 teaspoon plus 1 tablespoon extra-virgin olive oil

1/2 loaf stale Italian bread, torn into small pieces

1/4 cup Kalamata olives, finely chopped

1/4 teaspoon crushed red pepper flakes

1 tablespoon fresh minced parsley

1 tablespoon fresh minced basil

1/4 cup grated Parmigiano-Reggiano cheese

1 tablespoon pine nuts

Salt, to taste

For the cooking pot:

1 lemon, sliced

2 tablespoons extra-virgin olive oil

1. To make the stuffing, cut stale bread into a few thick slices and moisten with warm water, just enough to soften but not soak it. If it's too wet, then squeeze it dry with your hands. Tear the bread into small pieces (about 1/2 inch), and place in a large bowl.

2. Meanwhile place an artichoke on a cutting board and cut off the stem. Using a sharp knife, remove the fibrous outer part of the stem and discard. Cut the remaining center of the stem into long, thin strips, then dice. Saute in a small skillet with 1 teaspoon olive oil until lightly browned. Add to the bowl of bread. Add 1 tablespoon extra-virgin olive oil, chopped olives, crushed red pepper flakes, parsley, basil and cheese and mix well.

3. To toast the pine nuts, place in a small dry skillet over medium heat for 1 to 2 minutes, or until golden brown. Shake the pan handle gently to ensure even toasting. Add to the bowl of bread and season generously with salt.

4. Mix the stuffing well with your hands, breaking up any large pieces of bread. If it seems too dry or crumbly, add a little more olive oil or water. If it's too moist, add a bit more bread. I usually taste it at this point and adjust the seasonings as necessary. (If making the stuffing ahead, then place in an air-tight container and store in the refrigerator up to 3 days).

5. To clean the artichokes, cut off about 1 inch from the top of the artichoke and discard. Using a pair of kitchen shears, trim off the tips of the remaining leaves, until they are straight across. Rub the leaves all over with a lemon half.

6. Using your thumbs, gently separate the leaves (the fresher the artichoke, the tighter the leaves). Pull out the purple-tipped, pointy leaves from the center and several surrounding yellow leaves until you reach the fuzzy choke. Using a small spoon, scoop out the fuzzy choke until the cavity is smooth. Then squeeze some lemon juice inside the cavity to keep it from oxidizing, or turning brown. Repeat with second artichoke.

7. To stuff the artichokes, begin by placing 2 to 3 tablespoonfuls of stuffing into the cavity of each artichoke to prevent the leaves from closing up over it. Then using your hands, fill each leaf with about 1/2 to 1 teaspoon of stuffing, starting at the outermost leaves and working your way toward the center. Try not to overstuff the leaves early on, in case you run out of stuffing by the time you get to the second artichoke. You can always go back and add more.

8. To cook the artichokes, use a large, deep saucepan and fill it with 3 inches of water. Add a whole sliced lemon and 1 tablespoon extra-virgin olive oil to the water. Place stuffed artichokes in the pan close together so they remain upright. Drizzle each with one teaspoon of extra-virgin olive oil. Cover tightly with a lid and bring to a boil for 10 minutes. Then lower the heat to a simmer, keeping the pan partially covered, and cook for 40 to 60 minutes, or until leaves are tender.

9. To check for doneness, try pulling a leaf from the artichoke, it should come out easily. Too much tugging means it needs to cook more. You can also insert a long, thin knife into the center of the artichoke; it should easily go through to the heart. Lift the knife straight out so you don't cut the heart. Transfer cooked artichokes to a large plate or shallow bowl and let cool for 5 minutes before eating. Artichokes can also be kept warm by loosely covering with foil and eating within 15 to 20 minutes.

Recipe created by Susan Russo of Food Blogga.

Strawberry and Beet Salad with Rosemary-Lemon Vinaigrette

Makes 4 servings

Salad:

2 small beets (will yield about 1 cup cooked and sliced)

2 teaspoons olive oil

6-8 cups mesclun

1 cup sliced fresh strawberries

1-2 tablespoons lightly toasted pistachios

Vinaigrette:

1 tablespoon olive oil

1 tablespoon rice vinegar (or white balsamic)

2 teaspoons lemon juice

2 teaspoons water

2 teaspoons Dijon mustard

2 teaspoons finely chopped fresh rosemary

1/4 teaspoon lemon zest

scant 1/4 teaspoon salt

1/4 teaspoon black pepper

1. Preheat oven to 400 degrees, and center a rack. Wash beets, pat dry, and cut in half. Place flesh side down on a piece of aluminum foil. Drizzle with olive oil. Close the foil, creating a tent. Place on a baking sheet. Cook for 60 minutes, or until tender when pierced with a knife. Remove from oven and rest on counter (still wrapped in the foil) for 20-30 minutes. To remove beet skins, gently rub with your thumb until they peel off. (You might want to wear gloves to avoid red stained fingers.) Slice beets. (At this point, beets can be refrigerated for up to 4-5 days.)

2. In a large bowl, toss mesclun, strawberries, and beets.

3. In a small bowl, whisk all vinaigrette ingredients. Taste and adjust accordingly. Pour over the salad and toss well. Garnish servings with toasted pistachios.

Recipe created by Susan Russo of Food Blogga.

Mascarpone, Nutella, and Fresh Berry Toasts

You really don't need measurements for this recipe. An (8-ounce) tub of mascarpone cheese and 2 pints of berries should make about a dozen toasts.

A (1 pound) loaf of sliced Italian bread

Butter for toasting

1 jar Nutella

1 (8-ounce tub) mascarpone cheese

2 pints fresh berries, such as raspberries, blueberries, or strawberries

1. Lightly butter bread and toast until golden.

2. Smear on a layer of Nutella, then top with a Layer of mascarpone. Arrange fresh berries on top. Serve immediately. Await praise.

Recipe created by Susan Russo of Food Blogga.

Indonesian Carrot Soup from New England Soup Factory Cookbook

Makes 10-12 servings

3 tablespoons olive oil

4 whole garlic cloves, peeled (I omitted)

1 tablespoon minced fresh ginger (I used closer to 2 tablespoons)
1 large Spanish onion, peeled and diced

2 ribs celery

3 pounds carrots, peeled and sliced

2 teaspoons ground yellow curry powder

2 teaspoons ground corinader

1 teaspoon ground cumin

1/2 teaspoon crushed red pepper flakes

8 cups vegetables stock

1/2 cup sherry

1/2 cup honey

2 cans (16 oz each) coconut milk

3 tablespoons chopped fresh cilantro (I used 4 tablespoons)

salt and freshly ground black pepper, to taste

1. Heat a stockpot or large pot over medium-high heat. Add the olive oil, garlic, ginger, onion, celery, and carrots. Saute for 10 minutes. Add the curry, coriander, cumin, red pepper flakes, stock, and sherry. Bring to a boil. Reduce heat to medium and simmer for 35 minutes (I did it for about 20 minutes).

2. Remove from the heat and add the honey, coconut milk, cilantro, salt, and pepper. Puree the soup in the pot using a hand blender or working in batches with a regular blender until smooth. Add more honey if you like a sweeter soup.

Recipe mildly adapted by Susan Russo from Marjorie Druker and Clara Silverstein's New England Soup Factory Cookbook.

Springtime Farro with Baby Artichokes, Mushrooms, and Peas

Makes 4 servings

1/2 cup uncooked farro

8 baby artichokes, or 2 regular sized ones

The juice of 1 small lemon

1 tablespoon olive oil

1 cup sliced white button or cremini mushrooms

1 shallot, thinly sliced

1/2 cup dry white wine

1/2 cup cannelini beans, drained

1/2 cup low-sodium vegetable broth

1/4 teaspoon salt

1/4 teaspoon red pepper flakes

1/2 cup fresh or unthawed frozen peas

2 tablespoons lemon juice

2 tablespoons finely chopped fresh flat leaf parsley

1/2 cup grated Parmigiano-Reggiano cheese

2 tablespoons lightly toasted pistachio nuts

Extra virgin olive oil, for drizzling

1. Soak farro in cold water for 30 minutes. Drain. Place in medium pot, and cover with 3-4 inches of water. Bring to a boil. Lower to a rolling boiling, and cook for about 20 minutes, or until tender. Cooked farro should be firm and chewy but not hard. Drain any remaining water, and place in a bowl.

2. Meanwhile, fill a medium sized pot with water and the juice of 1 lemon (which prevents the artichokes from oxidizing, or turning brown), and bring to a boil. Remove any tough or damaged outer leaves from the artichokes. Trim the tops and the bottoms, and slice into quarters. Boil for 3-4 minutes, or until just tender when pierced with a fork. Drain and plunge in a bowl of ice water to stop the cooking process.

3. In a large skillet over medium heat, add olive oil. Add mushrooms and shallot, and saute 5-7 minutes, or until mushrooms are lightly browned. Add wine. Allow alcohol to burn off for about 5 minutes. Add the cooked farro, beans, broth, salt, and red pepper flakes. Stir well, and cook 3-4 minutes. Stir in peas and lemon juice. Cook for 2 minutes, or just until peas begin to soften. Remove from heat. Stir in parsley, cheese, and pistachios. Drizzle servings with extra virgin olive oil. 

Recipe created by Susan Russo of Food Blogga.

Blood Orange Olive Oil Cake with Rosemary

Yields 8-10 slices

1 ¼ cup all-purpose flour

¼ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

2 eggs, at room temperature

1 cup sugar

½ cup fruity extra-virgin olive oil

¾ cup whole milk

3 tablespoons chopped fresh rosemary

The zest of 2 small blood oranges

The juice of 1 small blood orange (about 2 tablespoons)

3/4 teaspoons freshly ground black pepper

1. Preheat the oven to 350. Coat an 8-9-inch loaf pan or 9-inch round pan with cooking spray.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

3. In another medium bowl, whisk together the eggs and sugar until well blended, about 1 minute. Whisk in the olive oil and milk.

4. Whisk the egg mixture into the flour mixture until thoroughly blended. Gently mix in the rosemary, orange zest, orange juice, and black pepper.

5. Pour the batter into the prepared pan and bake until the cake is firm and a toothpick inserted into the center comes out clean, about 40 minutes. Transfer the pan to a rack to cool for about 15-20 minutes before removing the cake. Serve warm or at room temperature.

Recipe created by Susan Russo of Food Blogga.