Summary

Ingredients

• 4 large artichoke (s), 50 g each
• 6 tablespoon lemon juice
• 200 g potatoes, floury boilin
• 1 onion (s)
• 1 clove garlic
• 50 g butter
• 400 ml vegetable stock
• 250 ml whipped cream
• Salt and pepper, whiter
• 4 teaspoons crème fraîche

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Instructions

1. Break off the artichoke stalks, immediately sprinkle 1 tablespoon of lemon juice over the stalks so that the pulp does not discolour. Cover and cook the artichokes with the remaining lemon juice in boiling salted water for 40 - 45 minutes.
2. In the meantime, peel and roughly dice the potatoes. Peel and chop the onions. Peel and roughly chop the clove of garlic.
3. Drain the cooked artichokes (collect the cooking water), drain and remove the leaves one by one. Loosen the inedible hay from the floors with a tablespoon. Dice an artichoke base for the soup and set aside. Put 12 beautiful artichoke leaves aside for decoration.
4. Melt the butter in a large saucepan. Sweat the onion and garlic in it until translucent. Add the potatoes and artichoke bases. Pour in the vegetable stock, 400 ml of the artichoke cooking water and cream. Let the soup boil gently for 10 minutes over a mild heat. Chop up with the cutting stick in the pot and strain the puree through a fine sieve. Bring to the boil briefly, season with salt and pepper.
5. When serving, place the artichoke cubes in pre-warmed deep plates and top up with the hot soup. Add 1 teaspoon of crème fraîche to the soup and garnish with artichoke leaves.