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1
Squeeze the lemon juice into a large bowl of cold water and add the lemon halves.
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2
Break off or cut the stem from the base of the artichokes.
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3
Using your hands, snap off the tough outer leaves near the base.
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4
Continue snapping off leaves until only the central cone of yellow leaves with pale green tips remain.
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5
Using a large sharp knife, trim the top cone of leaves to just below the green tips.
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6
Trip any tough, dark green areas from the base with a small knife.
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7
Cut the artichoke hearts in half.
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8
Using a small spoon or a melon baller, scrape out and discard the hairy chokes.
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9
Cut each half lengthwise into 4 even slices.
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10
Place the artichoke slices in the acidulated water.
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11
In a large nonreactive saucepan, combine 2 tablespoons of the oil with the shallots and a pinch of sea salt and cook over moderate heat, stirring often, until softened but not brown.
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12
Stir in the remaining 2 tablespoons oil.
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13
Drain and add the artichoke slices and cook until slightly softened, about 2 minutes.
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14
Pour the wine all over the artichokes, increase the heat to moderately high and simmer until almost evaporated, about 7 minutes.
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15
Add the chicken stock and reduce the heat.
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16
Cover and simmer gently until the flavors have mingled, about 20 minutes.
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17
Transfer the soup to a food mill with a fine disk and puree.
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18
Discard any fibrous artichoke pieces that remain in the food mill.
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19
Return the soup to the pan; you should have about 3 cups.
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20
if the soup is too thin, return it to the saucepan and boil until reduced and thickened.
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21
Just before serving, whisk the butter into the hot soup over moderate heat until melted and incorporated.
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22
Pour the soup into heated soup plates or bowls and scatter the cheese strips on top.
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23
Serve immediately.
