-
1
Fill a large bowl with cold water and squeeze the lemon half into it.
-
2
Working with 1 artichoke at a time, snap off the outer leaves.
-
3
Using a sharp knife, trim the stem and base of the artichoke and cut off the top two-thirds of the leaves.
-
4
With a spoon or melon baller, scrape out the furry choke.
-
5
Rub the artichoke heart all over with the lemon half and add back to the water.
-
6
Repeat with the remaining 3 artichokes.
-
7
Cut 3 of the artichoke hearts into 1-inch pieces and return them to the water.
-
8
In a large saucepan, heat the extra-virgin olive oil until shimmering.
-
9
Drain the artichoke pieces and pat dry.
-
10
Add them to the saucepan along with the potatoes, shallots and garlic; season with salt.
-
11
Cook over moderate heat, stirring occasionally, until the vegetables are lightly browned and barely tender, about 20 minutes.
-
12
Add the wine and cook until nearly evaporated, about 7 minutes.
-
13
Add the chicken stock, Parmesan rind and thyme bundle and bring to a boil.
-
14
Cover partially and cook over moderately low heat until the vegetables are tender, about 30 minutes.
-
15
Discard the thyme bundle and Parmesan rind.
-
16
Working in batches, puree the soup until smooth.
-
17
Return it to the saucepan.
-
18
Add the heavy cream and season with salt.
-
19
Keep the soup warm.
-
20
Drain the whole artichoke heart and pat thoroughly dry.
-
21
Thinly slice the heart on a mandoline.
-
22
In a medium skillet, heat the pure olive oil until shimmering.
-
23
Add the sliced artichoke heart and fry over high heat, stirring occasionally, until golden, about 1 1/2 minutes.
-
24
Using a slotted spoon, transfer the fried artichoke slices to paper towels to drain; sprinkle lightly with salt.
-
25
Ladle the soup into bowls.
-
26
Mound some Parmesan shavings in the center, top with the fried artichokes and serve.
