Artichoke soup is a light and flavorful first course, typical of Mediterranean cuisine. The artichokes are sliced thinly and cooked together with onion, celery, and wild fennel to create a delicious aromatic base. Add thyme and bay leaves to give even more fragrance to the soup. Serve 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
Place them in cold water in which you have squeezed the 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 celery, carrot, and onion cut into small cubes
Let it cook covered, and at the end of cooking, squeeze the herb bag well and discard it
Serve the soup in bowls over slightly toasted bread slices
Knife
Bowl
Pan
Wooden Spoon
Italia
| 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 |
