Artichoke, Romaine, and Pea Soup
(Serves 4 to 6) INGREDIENTS: – 1/4 cup extra virgin olive oil – 1 medium Spanish onion, chopped – 1 clove garlic, chopped – 2 tablespoons chopped fresh Italian parsley – 1 medium Idaho potato, peeled and finely diced – 12 baby artichokes, tops and outer leaves trimmed off, cut lengthwise into 6 wedges each, soaked in 1 quart water …