Servings:
4
INGREDIENTS
- - 1 liter of vegetable soup
- - 5 artichokes
- - 2 shallots
- - 50 grams of rice flour
- - 1 teaspoon of chopped parsley
- - 0.50 lemon
- - Extra virgin olive oil
- - salt
INSTRUCTIONS
- Peel the artichokes, cut them in half, remove the beards, slice them and store them in water acidulated with lemon juice.
- Saute the chopped shallots for 5 minutes in a saucepan with a thick bottom along with 3-4 tablespoons of olive oil, then add the artichokes, well drained, salted and cutted in pieces and cook them for 10 minutes over medium heat. Add the flour combining it carefully, pour the hot broth and continue for 25 minutes.
- Pass the creme finely in a food mill, or whisk it, and sprinkle with parsley.
