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1
Squeeze the lemon juice into a bowl of cold water and add the lemon halves.
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2
Using a sharp knife, halve the artichokes crosswise.
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3
Discard the tops.
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4
Working with 1 artichoke at a time, pull off all the outer green leaves until you reach the tender yellow leaves.
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5
Trim off the dark green skin.
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6
Scrape out the hairy choke with a teaspoon, then quarter the heart and drop it into the lemon water.
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7
Peel and coarsely chop the sunchokes.
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8
Add them to the artichokes in the lemon water.
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9
In a large enameled cast-iron casserole, heat the olive oil.
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10
Add the pancetta, onion, carrot, celery and garlic and cook over high heat, stirring occasionally, until softened, 5 to 6 minutes.
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11
Drain the artichokes and sunchokes and add them to the casserole along with the marjoram and thyme and cook, stirring, for 3 minutes.
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12
Add the white wine and boil until almost evaporated.
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13
Add 4 cups of chicken stock to the casserole and simmer until the vegetables are tender, about 30 minutes.
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14
Discard the herb sprigs.
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15
Add the heavy cream and bring to a simmer.
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16
In a blender, puree the soup until smooth.
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17
If the soup is too thick, add the remaining 1/2 cup of stock and rewarm.
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18
Season with salt and white pepper and serve hot, with crusty bread.
