Barigoule of Small Artichoke Hearts – Artichoke Soup

Clean artichoke hearts, remove the skin from the stems, etc.. Keep hearts with stalks in lemon water.

Halve or quarter artichokes with stems, depending on size. Cook in salted water for about ten minutes until soft. Keep warm.

In the meantime, sauté the yellow inner leaves in olive oil, add vegetable soup and simmer on low heat for thirty minutes. Pour through a sieve and collect the clear soup. Season strongly with Noilly, anise schnapps, white wine Prat, salt and freshly ground pepper.

Fennel, onion, garlic and thyme in a frying pan with olive oil form, fry well. Add the halved cherry tomatoes and the artichokes, fill up with the clear soup.

Serve hot, sprinkling with parsley.

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