I love artichokes so much I could do commercials for the California Artichoke Board. This week I had a Christmas lunch for nine friends. What would it do? Artichokes were at the top of my list. I decided to serve artichoke soup, a chopped salad with walnut and Parmesan toast, and a raspberry dessert.

Unable to find the “right” recipe on the internet, I created my own, using frozen artichokes, baby carrots, fresh lemon juice, and small tube pasta. The artichoke soup was a hit and my friends asked for the recipe. “There isn’t one,” I told him. “I made the recipe.”

“You have a good memory,” replied one. “Think about what you did, write the recipe and send it to us.” I did. You can add more chopped carrots and scallions, if you like, or less pasta. I cooked the pasta a day ahead to save time on lunch day, but you can cook it in the broth. I don’t recommend canned artichokes because they have less flavor.

According to the Agricultural Marketing Resource Center website, French immigrants brought artichokes to the US in the 1800s and grew them in Louisiana. Artichokes are actually flowers and only the centers of the flower buds can be eaten.

California is the main producer of artichokes and the Green Globe variety is the most in demand. Castroville, CA has an Artichoke Festival in May. Artichokes thrive in cool coastal climates, according to the festival’s website, but freezing temperatures can kill the plants. Artichokes are planted in the fall, harvested in the spring, and immediately refrigerated.

Lemon and artichokes are a perfect match, which is why I added fresh juice to my soup. The recipe serves at least 12 and can be frozen. You should probably get top dollar for artichoke soup with baby carrots, lemon, and tubettini, but you might get it for free. After all, it is the season of giving.

INGREDIENTS

2 32-ounce cartons plain chicken broth

2 tablespoons sodium-free chicken soup base OR sodium-free broth in packets

2 cups of water

1 pound frozen artichokes (two 8-ounce bags)

2 cups baby carrots, sliced

3/4 cup chopped Italian flat-leaf parsley

juice of 1 1/2 large lemons

McCormick Salt Free Lemon Pepper Seasoning to taste

3 cups of cooked tubettina pasta (tubes)

about 4 tablespoons Wondra flour

METHOD

Cook the pasta a day in advance. Cover with a tablespoon of olive oil to prevent lumps from forming and refrigerate.

Thaw artichokes in the microwave. Cut the large artichokes in half. Combine chicken broth, soup base, water, artichokes, carrots, parsley, lemon juice, and seasonings in a large soup pot. Bring to a boil and simmer until carrots are tender. Add the cooked pasta.

Whip the water into the Wondra flour until it is the consistency of heavy cream. Drizzle the flour mixture into the soup and cook until thickened. Serve in warm bowls with crackers, garlic bread, or pecan toast and Parmesan cheese. Makes 12 servings.

Copyright 2006 by Harriet Hodgson