Categories: dinner, not tried

Ingredients

• 1 lemon, halved
• 4 large artichokes, trimmed, quartered (for trimming instructions, go to williams-sonoma.com/artichokes)
• 2 1/2 tablespoons unsalted butter
• 2 small yellow onions, chopped
• 3 garlic cloves, chopped
• 4 cups chicken stock
• 1/2 cup dry white wine
• 1 tablespoon chopped fresh thyme
• 1 russet potato, peeled and cubed
• Salt and freshly ground pepper
• 5 ounces baby spinach
• 2/3 cup heavy cream, warmed
• Six 1/2 inch baguette slices, toasted
• Shaved Parmigiano-Reggiano cheese

Directions

1. Squeeze lemon into a bowl of cold water; add rinds and artichokes.

2. In a saucepan over medium heat, melt butter.

3. Add onions and garlic; cook until translucent, about 5 minutes.

4. Add 2 1/2 cups stock, wine, and thyme; bring to a simmer.

5. Remove from heat.

6. Drain artichokes; put in pressure cooker along with potato.

7. Season lightly with salt and pepper.

8. Add wine mixture.

9. Cover and cook 20 minutes.

10. Release pressure; add spinach and let wilt, about 5 minutes.

11. Using an immersion blender, puree until smooth.

12. Strain into a saucepan.

13. Add more stock to reach desired consistency.

14. Whisk in cream.

15. Ladle into bowls; top each with a baguette slice and cheese.

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