Name: Garlicky Wild Rice Soup with Artichokes
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: French
Ingredients: 3 tablespoons extra-virgin olive oil, divided; 3 cups jarred whole baby artichokes packed in water, quartered, rinsed, and patted dry; 1 leek, white and light green parts only, halved lengthwise, sliced ¼ inch thick, and washed thoroughly; ¼ teaspoon table salt; 8 garlic cloves, minced, divided; 4 anchovy fillets, rinsed, patted dry, and minced; 1 teaspoon minced fresh thyme, or ¼ teaspoon dried; ¼ cup dry white wine; 6 cups vegetable broth or chicken broth; 1 cup wild rice, rinsed; 2 bay leaves; 1 pound asparagus, trimmed and cut into 1-inch pieces; 2 tablespoons minced fresh tarragon; 1 teaspoon grated lemon zest, plus 1 tablespoon juice

Garlicky Wild Rice Soup with Artichokes

Published on January 4, 2026

Time

1½ hours

Yield

Serves 4

Ingredients

3 tablespoons extra-virgin olive oil, divided3 cups jarred whole baby artichokes packed in water, quartered, rinsed, and patted dry1 leek, white and light green parts only, halved lengthwise, sliced ¼ inch thick, and washed thoroughly¼ teaspoon table salt8 garlic cloves, minced, divided4 anchovy fillets, rinsed, patted dry, and minced1 teaspoon minced fresh thyme, or ¼ teaspoon dried¼ cup dry white wine6 cups vegetable broth or chicken broth1 cup wild rice, rinsed2 bay leaves1 pound asparagus, trimmed and cut into 1-inch pieces2 tablespoons minced fresh tarragon1 teaspoon grated lemon zest, plus 1 tablespoon juice

Instructions

Heat 2 tablespoons extra-virgin olive oil in Dutch oven over medium heat until shimmering. Add 3 cups quartered, rinsed, and dried jarred whole baby artichokes and cook until browned, 8 to 10 minutes. Transfer to bowl and set aside.

Heat remaining 1 tablespoon extra-virgin olive oil in now-empty pot over medium heat until shimmering. Stir in 1 halved and sliced leek and ¼ teaspoon table salt and cook until leek is softened and beginning to brown, 5 to 7 minutes. Stir in 4 minced garlic cloves, 4 dried and minced anchovy fillets, and 1 teaspoon minced fresh thyme and cook until fragrant, about 30 seconds. Stir in ¼ cup dry white wine, scraping up any browned bits, and cook until nearly evaporated, about 1 minute.

Stir in 6 cups vegetable or chicken broth, 1 cup rinsed wild rice, and 2 bay leaves and bring to simmer. Cover, reduce heat to medium-low, and simmer gently for 35 minutes. Stir in reserved artichokes and 1 pound trimmed and chopped asparagus and cook, covered, until rice and vegetables are tender, about 10 minutes.

Remove pot from heat and discard bay leaves. Stir 2 tablespoons minced fresh tarragon, 1 teaspoon grated lemon zest, 1 tablespoon lemon juice, and remaining 4 minced garlic cloves into soup and season with salt and pepper to taste. Serve.