Artichoke Soup à la Barigoule
Artichokes aren’t commonly featured in soups. Which type would provide the best texture? What kind of broth wouldn’t overwhelm the artichokes’ delicate flavor? With a long list of questions, we hit the test kitchen to develop a recipe for this French dish.
Why This Recipe Works
We chose frozen artichokes as an easy main ingredient for our Artichoke Soup recipe because they’re readily available and require little preparation. Browning them intensified their flavor and removed excess moisture, and adding them to our recipe in two stages gave their flavor time to develop and allowed them to retain their texture. To intensify the white mushrooms’ flavor and expel excess moisture, we sautéed and then browned them. For extra depth, we added anchovies to our Artichoke Soup. Their rich meatiness complemented the artichokes.
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