Artichoke Soup à la Barigoule

Name: Artichoke Soup à la Barigoule
Ingredients: 2 tablespoons, olive oil; 2 (9-ounce) boxes, frozen artichokes, thawed and patted dry (see note); 12 ounces, white mushrooms, wiped clean, trimmed, and sliced thin; 1 , medium leek, white and light green parts only, halved lengthwise, sliced 1/4 inch thick, and rinsed thoroughly; 2 tablespoons, unsalted butter; 4 , medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons); 2 , anchovy fillets, rinsed and minced; 1 teaspoon, minced fresh thyme leaves or 1/4 teaspoon dried; 3 tablespoons, unbleached all-purpose flour; 1/4 cup, dry white wine; 3 cups, low-sodium chicken broth; 3 cups, vegetable broth; 2 , parsnips, peeled and cut into 1/2-inch pieces; 2 , bay leaves; 1/3 cup, heavy cream; 2 tablespoons, minced fresh tarragon or basil leaves; , Salt and ground black pepper

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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.

SERVES 4 to 6

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