Categories: Soups/stews, Vegetables, Vegetarian 
      Yield: 6 servings 
  
      1 lg Artichoke; -=OR=-                        - and thinly sliced 
      2 md -Artichokes                         6    Leaves butter lettuce 
      1 c  Water; acidulated with                   - sliced into 1/4" strips 
           - the juice of                           -=OR=- a handful of 
      1    Lemon                                    - Sorrel leaves, sliced 
      2    Garlic cloves                       1 tb Chopped parsley 
      1 tb Virgin olive oil                    2    Mint leaves; chopped 
      1 lg Leek; white part only -=OR=-             Salt 
      2 md Leeks, white part only          5 1/2 c  Water 
           - washed and sliced                 1 lb Fresh peas; shucked, -=OR=- 
      1 sm New potato; quartered               1 c  -Frozen peas 
 
---------------------------------GARNISHES--------------------------------- 
           Freshly ground pepper                    Extra-virgin olive oil 
           Chopped chervil                          Parmigiano-Reggiano 
           -=OR=- Chopped Parsley                   - freshly grated 
  
  TRIM THE ARTICHOKES. Break off the tough outer leaves and slice off the top 
  2/3 of the remaining inner leaves. Trim the outsides, cut the artichokes in 
  quarters and remove the chokes. Dice the trimmed hearts into small pieces. 
  Put them in the acidulated water as you work. Keep the garlic cloves whole. 
  Warm the olive oil and add the leeks, drained artichokes, garlic, potato, 
  lettuce or sorrel, parsley and mint. Season with the salt, add 1/2 cup 
  water and stew gently until the vegetables are wilted, about 5 minutes. Add 
  the peas and the rest of the water. Bring to a boil, then lower the heat 
  and simmer, partially covered, for 20 minutes or until the artichokes are 
  cooked. Taste for salt. Puree the soup or leave it as is and serve with the 
  freshly ground pepper, add a few good pinches of chervil or parsley, a 
  spoonful of olive oil drizzled into each soup plate and a dusting of 
  cheese. 
   
  Deborah Madison, "Prodigy Guest Chefs Cookbook"