3 tablespoons rice flour, available at Asian grocery stores
6 tablespoons cold water
1/4 cup heavy cream
1 tablespoon dry sherry
Salt and pepper, to taste
Steam or boil artichokes. Cool and remove leaves, scoop out, and discard feathery
choke. Drop artichoke bottoms into a pot with the chicken stock. Use only the artichoke
bottoms for this recipe. (Eat the leaves with vinaigrette sauce, or scrape pulp
off each leaf and add to stock.)
Toast hazelnuts in a 250 degree F oven for 10 minutes until golden brown.
Crush hazelnuts very finely in a food processor. Add nuts to the stock; bring to a boil. Reduce
heat and simmer artichoke bottoms and nuts for 30 minutes.
Puree mixture in a food processor.
Return puree to pot. Mix rice flour with water. Stir into soup and gradually
bring to a boil; stir constantly to thicken. Reduce heat and simmer 15 minutes.
Stir in cream and sherry. Season to taste.
Serves 4 to 6.
Source: Stanford Court Hotel - San Francisco, California