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By Laura Moore (Published: Jan 1, 2003)

Directions:

1)Pour the two cups of water into a vegetable steamer, and bring to a boil. Scrub the yams and rinse, then chop into bite-size pieces and place into steamer basket.
2)Use a serrated edge knife to trim off the first 1/2 inch of the spiny leaf tips and the base of each artichoke, then place them into steamer basket with yams and steam for 20 minutes.
3)Heat the coconut oil in a medium size soup pot, over medium high heat, then add the leeks and sauté for 10-12 minutes, until they are golden brown.
4)Add two cups of the coconut milk and stir into the leeks. Let this mixture simmer over medium heat for 6-8 minutes, allowing the moisture to reduce and the sauce to thicken.
5)Once the yams and artichokes are tender, remove from heat.
6)Add the yams and steaming water directly into the soup pot.
7)Place the artichokes, on their sides, on a cutting board, and trim off any remaining spiny leaves. Check the inside of the base for any fibrous seed or leaf parts, and scoop out with a small spoon.
8)Now chop each artichoke once across its length, and separate the leaf sections. Add these pieces to the thick soup and mix in well.
9)Use remaining one cup of coconut milk to thin the soup to desired consistency if it is too thick.