Preparation:
You are probably referring to Duarte's restaurant in Pescadero, CA, which
is justifiably famous both for its artichoke soup and for its olallieberry
pie. (Apparently locals pronounce the name "DU-art's", as opposed to
"duARte's" -- very odd) My SO and I have been to Duarte's many times, and
on more than one occasion have planned trips around being there at
mealtimes (one time twice in a day). The most recent time, we noticed up
on the wall an old yellowing newspaper article about the place which
contained the recipe for their artichoke soup. We each memorized half,
and wrote it down immediately once we got back to the car. The following
is an adaptation: Prepare the artichokes for steaming: Remove and discard
tough outer leaves of the artichokes. From the top, scoop out and discard
the innermost section, along with the stringy thistle part above the
heart. You should be left with most of the leaves together with the
heart. (Sorry about the lack of clari |
