Name: Cream of Artichoke and Jerusalem Artichoke Soup
Yield: Makes 6 servings
Ingredients: 1 lemon, halved; 1 1/2 lb artichokes (2 or 3); 1/2 lb Jerusalem artichokes; 1 cup chopped onion; 1 tablespoon chopped garlic; 3 tablespoons unsalted butter; 3/4 teaspoon salt; 1/2 cup dry white wine; 3 1/2 cups chicken broth; 3/4 cup heavy cream; Garnish: sliced almonds, toasted

This recipe calls for both "true" artichokes — known botanically as globe artichokes — and Jerusalem artichokes, which are actually an unrelated root vegetable (sometimes called Sun Chokes). In the soup, the Jerusalem artichokes enhance the flavor of the leafed variety.

Active time: 30 min Start to finish: 1 hr

Cooks' note:

• Soup keeps 3 days. Cool completely, uncovered, and then chill, covered.

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