Artichoke soup is a light and flavorful first course, typical of Mediterranean cuisine. The artichokes are sliced thinly and cooked with onion, celery, and wild fennel to create a delicious aromatic base. Adding thyme and bay leaves gives even more fragrance to the soup. It is served hot, with a drizzle of extra virgin olive oil and some toasted bread.
Clean the artichokes by removing the outer leaves, cutting the tops and peeling the stems
Put them in cold water with the squeezed lemon juice
Separately bring a generous liter of water to a boil with a pinch of salt; add the herbs in a well-tied piece of cloth and add the drained artichokes along with the chopped celery, carrot, and onion
Let it cook covered and at the end of cooking, squeeze the herb bag well and throw it away
Serve the soup in plates on slightly toasted slices of bread
Knife
Bowl
Pan
Wooden Spoon
Italy
| Energy (kcal) | 32.06 |
| Carbohydrates (g) | 3.2 |
| of which Sugars (g) | 2.49 |
| Fat (g) | 0.22 |
| of which Saturates (g) | 0.05 |
| Protein (g) | 2.37 |
| Fiber (g) | 4.5 |
| Sale (g) | 0.2 |
