Lemony Artichoke And Potato Soup - cooking recipe

Ingredients

2 lemons, halved (one cut into wedges)
6 medium artichokes (or 6 LARGE canned or frozen artichoke hearts)
1/4 cup extra virgin olive oil (plus more for drizzling)
1 head garlic, peeled and thinly sliced (1/2 cup)
1 1/2 lbs yukon gold potatoes, peeled and cut into 1-inch cubes
6 1/2 cups water
2 tablespoons whole black peppercorns

Preparation

Fill large bowl with water and squeeze the lemon halves into it. Working with one artichoke at a time, trim the base, removing the stem and trimming the tough outer leaves beneath the heart. Cut off the top 2/3 of the leaves, leaving only the heart. With a small spoon, scrape out the hairy choke. Submerge the trimmed artichoke in the lemon water. Repeat with the five remaining artichokes. Once the hearts have been trimmed, slice them 1/4\" thick and return them to the lemon water.
In a large deep saucepan, heat the 1/4 cup olive oil. Add the garlic and cook over low heat until softened but not browned, about 5 minutes.
Drain the artichokes and add them to the sauce pan along with the potatoes, the 6 1/2 cups of water and a pinch of salt. Bring to boil.
Put the peppercorns in a teaball or tie them up in a piece of cheesecloth and immerse them in the soup.
Simmer until both the peppercorns and potatoes are tender, about 30 minutes. Discard the peppercorns.
Using a fork or potato masher, partially mash the potatoes to thicken the broth. Season the soup with salt. Ladle into bowls and drizzle with olive oil. Serve with the lemon wedges.