SD Department of Education

1’ t x 1’ w. Blooms White, Late Spring. Artichoke Soup Recipe: Defrost and slice 2 8 ounce packages of frozen artichoke hearts and place in a bowl of water with a squeeze of lemon. Sauté two minced shallots in 2 tablespoons of olive oil, add drained artichoke hearts and cook until soft. Add 1 cup of wine and cook until almost evaporated. ................
................