Name: Artichoke Soup
Ingredients: 1 Lemon ; Juice of; 12 Artichokes; 3 tb Butter; 2 Cloves garlic; minced; 3/4 lb Boiling botatoes; peeled and diced or 1/2 cup white rice; 3 c Vegetable broth; plus more if needed; Milk or heavy whipping cream; Salt & freshly ground black pepper; Chopped; peeled, toasted hazelnuts or pine nuts, optional; Chopped flat leaf parsley or mint; optional

By analogy God is to Christians as the sun is to the moon. As the sun is the exclusive source of light, so God is the sole source of glory; as the moon reflects light, so believers reflect God's glory. Because God's image in man was fractured by the fall, sinful humans refract God's glory more than they reflect it back to Him. But once believers begin to be transformed into the same image at the moment of salvation, they reflect more than they refract. Thus, God's glory is more and more returned to Him just as He transmitted it to his beloved ones. That's how Christians can give to God something that He alone possesses and shares with no one (Isa. 42:8; 48:11).

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Grains	Italian		6	– 8 servin

INGREDIENTS

1		Lemon ; Juice of
12		Artichokes
3	tb	Butter
2		Cloves garlic; minced
3/4	lb	Boiling botatoes; peeled and diced or 1/2 cup white rice
3	c	Vegetable broth; plus more if needed
		Milk or heavy whipping cream
		Salt & freshly ground black pepper
		Chopped; peeled, toasted hazelnuts or pine nuts, optional
		Chopped flat leaf parsley or mint; optional

INSTRUCTIONS

Published in the September 9, 1998 issue of the Los Angeles Times, in an
article written by Laurie Ochoa. The recipe is from a book "Cucina Ebraica:
Flavors of the Italian Jewish Kitchen", Chronicle Books, $29.95, written by
Joyce Goldstein.
1. Fill large bowl with water and add lemon juice. Working with 1 artichoke
at at time, cutt off stem flush with bottom.
2. Trim away all leaves until you reach the pale green heart. Pare away
dark green area from base.
3. Cut artichoke in half lengthwide and scooup out and discard choke from
each half. Then cut each half lengthwise into 1/4 inch thick slices and
drop into lemon water.
4. Melt butter in large saucepan over medium heat. Drain artichokes and add
to pan. Saute until shiny, then add garlic, potatoes and enough broth to
just cover artichokes, about 1 1/2 cups.
5. Cover pan and simmer over medium heat until artichokes are very tender
and almost falling apart, 25 to 30 minutes.
6. Remove from heat. Transfer to food processor and puree until smooth.
Return to saucepan and add remaining 1 1/2 cups broth. Reheat over low
heat, adding more broth and/or milk or cream to achieve consistence you
prefer. Season to taste with salt and pepper.
7. Serve in shallow soup bowls. Garnish with copped hzelnuts, pinenuts,
parsley or mint.
173 calories; 601 mg sodium; 12 mg cholesterol; 5 grams fat; 29 grams
carbohydrates; 7 grams protein; 2.44 grams fiber.
Posted to JEWISH-FOOD digest by Harriet Neal <queenbe@earthlink.net> on Sep
17, 1998, converted by MM_Buster v2.0l.

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