Artichoke Soup

• 5 medium (or 10 baby) artichokes
• Juice of 1 lemon
• 2/3 cup extra-virgin olive oil
• 1 3/4 pounds russet potatoes, peeled and cut into 1/2-inch cubes
• 2 leeks, white and pale-green parts, sliced, washed well (about 4 cups)
• 3 shallots, chopped (about 1/2 cup)
• 6 garlic cloves, chopped
• 1 tablespoon fresh thyme leaves
• 1 fresh bay leaf
• 1 tablespoon kosher salt
• 1/8 teaspoon peperoncino flakes
• 4 quarts cold water
• 2 tablespoons chopped fresh Italian parsley
• Grated Grana Padano or Parmigiano-Reggiano, for serving

1. Clean and prepare the artichokes as detailed on page 18.
2. Put artichokes in a serving bowl and toss with the lemon juice.
3. Heat the olive oil in a soup pot over medium-high heat.
4. Add the potatoes, and cook until they begin to stick to the bottom of the pot, about 5 minutes.
5. Add the leeks and shallots, and cook until softened, about 10 minutes.
6. Sprinkle in the garlic, thyme, bay leaf, salt, and peperoncino.
7. Cook until the garlic is fragrant, about 1 to 2 minutes.
8. Pour in the water and bring to a boil.
9. Add the prepped, drained artichokes, and bring the soup to a rapid simmering.
10. Cook, uncovered, until potatoes and artichokes are tender and the potatoes have broken down to thicken the soup, about 1 1/2 hours.
11. Stir in the chopped parsley, and serve the soup with grated cheese.

artichokes, lemon, extravirgin olive oil, russet potatoes, leeks, shallots, garlic, thyme, bay leaf, kosher salt, peperoncino flakes, cold water, fresh italian parsley

Taken from www.epicurious.com/recipes/food/views/artichoke-soup-385205 (may not work)