Artichoke Soup With Fresh Mint Recipe 465

MAKE-AHEAD MOROCCAN LAMB STEW

Steps:

• Combine cinnamon, cumin, ginger, cloves, nutmeg, turmeric, curry powder, and salt in a large bowl. Mix in the ground lamb. For most flavorful results, allow mixture to rest, refrigerated, overnight.
• Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Mix the spiced lamb mixture to the onions. Cook and stir until meat is browned, about 5 minutes.
• Pour the beef broth, chicken broth, and consomme into the pot. Stir in the tomatoes, honey, carrots, sweet potatoes, garbanzo beans, dried apricots and lentils. Bring to boil; reduce heat to low.
• Simmer stew for 30 minutes or until the vegetables and lentils are cooked and tender. Season with black pepper to taste.

CREAMY ARTICHOKE, FRESH PEAS AND MINT SOUP

Steps:

• Separate the heart from the globe artichokes by snapping the leaves off. Once you get to the softer leaves cut the spear top off. Now you should be able to carefully scoop the choke out with a spoon.
• Break the fibrous part of the stem off, and with a sharp knife start cutting carefully around the heart, until all green hard parts have been cut off.
• Take 4 of the smaller artichokes and separate the hearts.
• The other 2 artichokes we just cut in half, take only the tough outer leaves off, and the hard part of the stem. Scoop carefully the choke out, and keep them aside in a bowl of water with 2 tbsp lemon juice.
• In a pan Saute the chopped onion, and once translucent pour in the vegetable stock. Add the artichoke hearts and bring to a nice simmer.
• Check with a knife or skewer if the hearts are softened (approx.15-20 min.), Than add the fresh peas, and a pinch of salt. Simmer for another few minutes, and let the stock cool down a little.
• Meanwhile put the olive oil in a skillet and add the whole clove of garlic. on Medium heat fry for about 3 minutes (until garlic starts lightly browning).
• Remove the clove of garlic from the pan.
• Add the artichoke halfs (dry first with paper towel), and brown them on both sides, approx. 3-5 minutes per side.
• Add the lemon juice, and cover, leave on low heat.
• Check after 5 minutes if the artichokes are tender. If not, leave them a little longer.
• By now your soup should be cooled down enough to blend. Add the fresh mint, and blend in a foodprocessor until nice and smooth.
• Reheat the soup, and season with salt and pepper.
• Serve the soup with two half's of the pan fried artichokes, a few mint leaves and chives.