This is an amazing soup to serve as a springtime starter. One recommendation is to keep the cooking time down - don't overdo it! The soup goes from a wonderful light, bright green to a very dull green if overcooked. Enjoy!
With a paring knife, cut a bit of the stem off the bottom and then start snapping off the leaves one by one. When you've reached the centre, or 'heart', cut off any leaves at the top along with any fuzzy hairs in the centre. Carefully cut away any of the dark green leftover from the leaves and at the base of the stem, so only light green flesh remains. Cut the artichoke in half and then place in a bowl of water and lemon juice; this prevents the artichokes from discolouring whilst you work!
Artichoke and mussels happens to be two of my favorite things. The soup was very tasty but I honestly felt that the flavor overpowered the mussels. I like the soup on it's own better. I think that the artichoke flavor wasn't that complimentary to the mussels. - 30 Mar 2004 (Review from Allrecipes US | Canada)
yummy yummy yummy Don't overcook! - 17 Sep 2002 (Review from Allrecipes US | Canada)
Wow. Gigantic hit with my daughter and son in law. Served preceding prime rib with yorkshire pudding. Perfect. - 13 May 2006 (Review from Allrecipes US | Canada)