Artichoke, Romaine And Pea Soup Recipe

• 12 x baby artichokes Lemon juice as needed
• 1/4 c. extra-virgin extra virgin olive oil
• 1 med Spanish onion peeled, minced
• 1 x garlic clove peeled, minced
• 2 Tbsp. minced fresh Italian parsley
• 1 med Idaho potato peeled, diced fine Salt to taste
• 6 c. warm water
• 3 x romaine lettuce heads well rinsed, and cut crosswise into 1" slices
• 3 c. shelled fresh or possibly frzn peas
• 1/2 tsp minced fresh mint - (to 1 tspn) Freshly-grnd black pepper to taste

1. Trim artichoke tops and outer leaves, cut lengthwise into six wedges each.
2. Soak artichoke wedges in 1 qt water and 1 Tbsp.
3. lemon juice for a half hour.
4. Hot 3 Tbsp.
5. oil in a soup pot over medium heat.
6. Add in onion, garlic and half the parsley.
7. Saute/fry for 2 to 3 min, till onion is translucent/soft.
8. Add in potato and cook 10 min, stirring occasionally with a wooden spoon.
9. Drain artichokes and add in to pot.
10. Season with salt and cook for 5 min.
11. Add in the warm water, cover and simmer for 15 min.
12. Add in lettuce and peas and cook, covered, 15 min more.
13. Remove from heat and adjust seasonings.
14. Garnish each serving with mint, black pepper and remaining parsley and extra virgin olive oil.
15. This recipe yields 4 to 6 servings.

baby artichokes, extravirgin extra virgin olive oil, onion, garlic, fresh italian parsley, potato, warm water, well, shelled fresh, mint

Taken from cookeatshare.com/recipes/artichoke-romaine-and-pea-soup-69870 (may not work)