Artichoke Soup
(appetizer for about 8)
Wash and trim all inedible leaf portions from:
6-8 artichokes (or use 12 baby artichokes)
Put them in a thick saucepan and cover with:
1-2 c soup stock
1 small white potato, cubed
and boil until everything is soft.
Meanwhile, roast and peel:
1 ancho chili
Puree everything, adding stock if necessary.  Return to the saucepan and keep warm until ready to serve.  The final consistency should be fairly thick, like hot fudge sauce.  Correct the seasoning with:
white pepper
Serve in very small bowls or cups, with a decorative line of sour cream and a sprig of cilantro.
Notes & Variations:
  1. This is very rich and complex, and should be served in small portions.
  2. You can used canned (not marinated) artichokes, and even canned anaheim or poblano chilies, if necessary.  If you use canned chilies, consider correcting the seasoning with 1/8 t chili powder.
  3. Try leaving out the chilies altogether and using fresh mint instead.
  4. See notes for artichoke cleaning instructions.