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  • Artichoke Heart Soup

    This light and flavorful soup is perfect any time of year. It takes virtually no time to prepare. It’s a great start to any dinner or a terrific lunch served with some cheese and olives.

    • 3 tablespoons (45 mL) extra virgin olive oil
    • 1 small onion, chopped (about ¾ cup [113 g])
    • 2 cloves garlic, minced
    • 12 ounces (341 g) frozen artichoke hearts, thawed and roughly chopped
    • 5 whole canned tomatoes, chopped, with their juice (about 1 cup [240 g])
    • 1 quart (948 mL) water
    • 1 teaspoon sea salt, plus more, to taste
    • 2 tablespoons fregola*

    1.In a medium (8- to 12-quart [7.6- to 11.4-L]) stockpot, warm the oil over medium-low heat. Add the onion and cook for 7 to 8 minutes, until it softens and becomes translucent.

    2.Add the garlic and cook for 1 minute. Add the artichoke hearts and cook for 4 to 5 minutes, until they begin to brown.

    3.Add the tomatoes and stir well. Add the water and 1 teaspoon of salt. Reduce the heat to low and cook for 20 minutes.

    4.Add the fregola and continue cooking for 10 to 12 minutes, until it is cooked. Adjust the seasoning to taste.

    5.Transfer the soup into bowls and serve hot.

    *Fregola is available at Italian groceries, culinary stores, and online from Gourmet Sardinia (see Sources for contact information).


Copyright © 2013 Viktorija Todorovska All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

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