The foggy coastline of Northern California is artichoke country. Like finding small hole-in-the-walls that serve clam chowder in New England, here one can sometimes find local diners that sell delicous artichoke soup. I first developed a taste for artichoke soup on frequent trips to Pescadero Beach during college. So when I found this recipe in the New York Times, I couldn’t resist. Over the years we’ve changed it up a little bit, mostly reducing the butter and cream. The soup is wonderfully rich, smooth, and creamy.

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