California Artichoke soup with Elderberry Water and Nantucket Bay Scallops
Chef Mohammad Islam of Chateau Marmont – Los Angeles, CA
Adapted by

Yield: 4 Servings


  • 1 onion, chopped
  • 1 garlic clove, cut in half
  • 1 ear of corn, cut in half
  • 2 carrots, chopped
  • 2 celery stalks
  • ½ cup elderberry flowers
  • 2 fresh bay leaves
  • 1 ounce parsley
  • 8 quarts cold water

  • 6 California (Globe) artichokes, trimmed, cut and cleaned.
  • 1 whole white onion, julienned
  • 6 cloves of garlic, sliced
  • 1 Tablespoon thyme leaves
  • 2 cups Riesling
  • 1 Tablespoon olive oil
  • Salt and white pepper
  • 24 Nantucket Bay Scallops
  • Salt and white pepper

For Stock:
Combine all ingredients. Bring to a boil and skim the top, then simmer for 20 minutes or until reduced by ¼. Strain, discard solids, and cool.

For Artichokes:
Place all ingredients in a thick bottom pan with the artichokes sitting stem side up. Cover and simmer on very low heat until cooked, approximately 25 minutes.

For Soup:
Combine the stock with 4 of the artichokes and bring to a boil. Purée with a high speed blender and pass it through a chinois. Thinly slice one of the remaining artichokes with a mandoline and use as a garnish. Flash fry the second and use crisped leaves as a garnish.
Season the scallops and sear. Finish soup with 6 scallops per person, thinly sliced artichoke and crisped artichoke leaves.

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   Published: October 2006