Recipes Creamy Artichoke and Sunchoke Soup 4.0 (6,040) Add your rating & review Artichokes and sunchokes (Jerusalem artichokes) are members of different botanical families—artichokes are part of the thistle family, while sunchokes are related to sunflowers—but their complementary nutty flaors add a lovely complexity to this soup.Plus: More Soup Recipes and Tips By Michael White Michael White Instagram Michael White is a celebrated chef and and restaurateur. White is also the former owner and head chef of the Altamarea Group, which includes Marea, Ai Fiori, Vaucluse, Osteria Morini, Nicoletta, Costata, and The Butterfly in New York, Osteria Morini and Due Mari in New Jersey, as well as Al Molo in Hong Kong. Food & Wine's Editorial Guidelines Updated on June 19, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 40 mins Total Time: 1 hrs 10 mins Yield: 4 to 6 Ingredients 1 lemon, halved 4 large artichokes, stemmed 1 pound sunchokes 1/4 cup olive oil 1/4 pound chopped pancetta 1/2 cup finely chopped onion 1/4 cup finely chopped carrot 1/4 cup finely chopped celery 3 garlic cloves, minced 2 marjoram sprigs 2 thyme sprigs 1/2 cup dry white wine About 4 1/2 cups chicken stock or canned low-sodium broth 1/4 cup heavy cream Salt and freshly ground white pepper Crusty bread, for serving Directions Squeeze the lemon juice into a bowl of cold water and add the lemon halves. Using a sharp knife, halve the artichokes crosswise. Discard the tops. Working with 1 artichoke at a time, pull off all the outer green leaves until you reach the tender yellow leaves. Trim off the dark green skin. Scrape out the hairy choke with a teaspoon, then quarter the heart and drop it into the lemon water. Peel and coarsely chop the sunchokes. Add them to the artichokes in the lemon water. In a large enameled cast-iron casserole, heat the olive oil. Add the pancetta, onion, carrot, celery and garlic and cook over high heat, stirring occasionally, until softened, 5 to 6 minutes. Drain the artichokes and sunchokes and add them to the casserole along with the marjoram and thyme and cook, stirring, for 3 minutes. Add the white wine and boil until almost evaporated. Add 4 cups of chicken stock to the casserole and simmer until the vegetables are tender, about 30 minutes. Discard the herb sprigs. Add the heavy cream and bring to a simmer. In a blender, puree the soup until smooth. If the soup is too thick, add the remaining 1/2 cup of stock and rewarm. Season with salt and white pepper and serve hot, with crusty bread. Rate it Print