Subj : Roman Goddess Stew With Frizzled Artichokes
To   : All
From : Ben Collver
Date : Mon Mar 17 2025 11:15:48

First step, break marble statue into bite-sized pieces...

just joking

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Roman Goddess Soup With Frizzled Artichokes
Categories: Soups
     Yield: 4 Servings

   1/4 c  Extra-virgin olive oil;
          - plus more for drizzling
     1    White onion; halved,
          - thinly sliced
     4 cl Garlic; finely chopped
          Kosher salt
          Freshly ground pepper
     1 qt Vegetable broth
     1 lb Broccoli; crowns chopped,
          - stems peeled, sliced
 2 1/2 oz Baby spinach (4 c)
     1 c  Parsley leaves
     1 c  Basil leaves
     3    Scallions; chopped
 1 1/2 tb Fresh lemon juice
   1/2 c  Full-fat plain or vegan
          - yogurt; plus more for
          - serving
     8    Baby artichokes
          Canola oil; for frying
     1    Lemon; zest of,
          - finely grated
   1/4 c  Parsley leaves;
          - finely chopped
          Hungarian paprika;
          - for sprinkling

 Preparation time: 15 minutes
 Cooking time: 30 minutes

 Inspired by the Roman goddess Ceres, this healthy and plant-based
 soup has a vibrant green color and earthy flavor. The crispy frizzled
 artichokes add wonderful flavor and texture.

 Soup:

 In a large enameled cast-iron Dutch oven, heat the olive oil until
 shimmering. Add the onion and garlic and season with salt and pepper.
 Cook over medium heat, stirring occasionally, until softened and
 barely browned, 5 to 7 minutes. Add the broth and bring to a boil
 over high heat. Add the broccoli and a generous pinch of salt. Cover
 and simmer over medium heat until the broccoli is tender, about 10
 minutes.

 Remove the Dutch oven from the heat and stir in the spinach. Working
 in batches if necessary, ladle the soup into a blender and add the
 parsley, basil and scallions; puree until very smooth. Return the
 soup to the Dutch oven and cook over medium heat, until steaming.
 Stir in the yogurt and lemon juice and season with salt and pepper.

 Artichokes:

 Trim and discard the top 1/2" from the artichokes. Remove and discard
 any dark outer leaves and peel the stems. Using a large knife, very
 thinly slice the artichokes lengthwise.

 In a large enameled cast-iron braiser or Dutch oven, heat 1" of
 canola oil until shimmering. Line a large baking sheet with paper
 towels. In batches if necessary, fry the artichoke slices over
 medium-high heat, stirring occasionally, until browned and crisp, 4
 to 5 minutes. Using a slotted spoon, transfer the frizzled artichokes
 to the prepared baking sheet to drain; sprinkle with salt.

 In a medium bowl, toss the frizzled artichokes with the lemon zest and
 parsley; season to taste with salt and pepper.

 Ladle the soup into bowls and top with the frizzled artichokes.
 Drizzle with olive oil, sprinkle with paprika, and serve, passing
 more yogurt at the table.

 Recipe by Justin Chapple

 Recipe FROM: <https://justinchapple.com/
 roman-goddess-soup-with-frizzled-artichokes/>

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