3 lbs. Jerusalem artichokes (sun chokes)
2 tbsp. unsalted butter
2 med. onions, coarsley chopped
6 cloves garlic, coarsely chopped
2 lbs. ripe tomatoes, peeled, seeded and coarsely chopped
6 to 6 1/2 c. light chicken stock
Rind of 1 orange
1 bay leaf
About 1 tbsp. tomato paste
Kosher salt
Freshly ground black pepper

Peel the artichokes carefully. (The are not difficult to peel, but there is a considerable amount of waste). Slice them thick and rinse. In a large saucepan heat the butter and add the artichokes. Cover and cook over low heat, stirring from time to time, for 10 minutes. (Do not let them brown.) Add the onions, garlic, tomatoes, 6 cups of the stock, the orange rind and the bay leaf tied together in a piece of cheesecloth. Bring the soup to a boil, reduce the heat, cover and cook slowly until the artichokes are tender, approximately 30 minutes. Cool the soup slightly and discard the cheesecloth bag. Puree the soup until smooth, in batches, in a blender. Return the soup to the saucepan and heat it through. Thin it with the additional remaining stock, if necessary, and season to taste with the tomato paste and salt and pepper.

Serving Suggestions: Follow the Baked Chicken with Soy sauce and ginger. Braised soy sauce duck, any of the Cornish hens or Braised Curried Veal.