Lemony Artichoke and Potato Soup

• lemons↗2

  halved (one cut into wedges)

• medium artichokes↗6

  (or 6 LARGE canned or frozen artichoke hearts)

• extra virgin olive oil↗1⁄4 cup

  (plus more for drizzling)

• garlic↗1 head

  peeled and thinly sliced (1/2 cup)

• yukon gold potatoes↗1 1⁄2 lbs

  peeled and cut into 1-inch cubes

• water↗6 1⁄2 cups
• whole black peppercorns↗2 tablespoons

Step-by-step instructions

1. 1

   Fill large bowl with water and squeeze the lemon halves into it. Working with one artichoke at a time, trim the base, removing the stem and trimming the tough outer leaves beneath the heart. Cut off the top 2/3 of the leaves, leaving only the heart. With a small spoon, scrape out the hairy choke. Submerge the trimmed artichoke in the lemon water. Repeat with the five remaining artichokes. Once the hearts have been trimmed, slice them 1/4" thick and return them to the lemon water.

2. 2

   In a large deep saucepan, heat the 1/4 cup olive oil. Add the garlic and cook over low heat until softened but not browned, about 5 minutes.

3. 3

   Drain the artichokes and add them to the sauce pan along with the potatoes, the 6 1/2 cups of water and a pinch of salt. Bring to boil.

4. 4

   Put the peppercorns in a teaball or tie them up in a piece of cheesecloth and immerse them in the soup.

5. 5

   Simmer until both the peppercorns and potatoes are tender, about 30 minutes. Discard the peppercorns.

6. 6

   Using a fork or potato masher, partially mash the potatoes to thicken the broth. Season the soup with salt. Ladle into bowls and drizzle with olive oil. Serve with the lemon wedges.