Creamy Artichoke Soup With Crispy Prosciutto

An elegant first course for a special-occasion dinner, this creamy soup tastes like the essence of artichokes, with a salty, crispy garnish of sauteed prosciutto for contrast. Although the soup is a bit labor-intensive, you can serve it anytime. It’s especially good when artichokes are in season. Make a double batch and freeze some for later use.

SERVES 6

INGTREDIENTS:

• 4 large artichokes
• 4 tablespoons extra-virgin olive oil
• 1 garlic clove, minced
• 1/2 cup fresh lemon juice
• 1 sprig fresh thyme
• 1 bay leaf
• 4 cups chicken stock or store-bought chicken broth
• 6 thin slices Prosciutto di Parma, finely chopped, for garnish
• 1 1/2 cups heavy cream
• Salt (optional)
• 1 or 2 drops of Tabasco or another hot sauce (optional)

INSTRUCTIONS:

1. Cut off the stems and tough outer leaves of the artichokes, then slice off about 1 inch from the top of each artichoke. Cut the artichoke in half lengthwise and remove the fuzzy choke. Coarsely chop the artichoke heart.
2. Heat 2 tablespoons of olive oil in the pressure cooker over medium-high heat. Add the artichokes and sauté with the minced garlic for 2 minutes to coat them with oil.
3. Add the lemon juice, thyme, bay leaf, and chicken stock to the pressure cooker. Lock the lid in place and cook at high pressure for 4 minutes.
4. Meanwhile, heat the remaining 2 tablespoons of olive oil in a skillet over medium-low heat. Add the chopped prosciutto and sauté until crisp. Remove from the pan and drain on paper towels.
5. Once the soup is cooked, release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Remove the thyme sprig and bay leaf.
6. Puree the soup using an immersion blender directly in the pressure cooker. Alternatively, allow the soup to cool slightly, transfer to a blender, and puree.
7. Stir in the heavy cream and taste the soup for seasoning. Add salt if desired and adjust the flavor with a few drops of Tabasco or another hot sauce, if desired.
8. Warm the soup and serve, garnishing each bowl with some of the crispy prosciutto.