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Preperation: 1.
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Squeeze a lemon (or two) in a bowl of water to keep the artichokes from browning once you've trimmed and cut them.
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2.
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Prepare all the vegetables and pancetta as described in the list of ingredients.
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3.
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Heat the broth and bring to a boil.
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4.
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Preheat the oven to 430F.
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5.
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Saute the spring onions in the oil over medium heat.
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Let the onions sweat and become translucent (about 5 minutes).
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Add the pancetta.
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Let the fat from the pancetta melt.
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Turn up heat and add the veal.
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Let veal cook as you stir.
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6.
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Drain the artichokes from the lemon water they'd been soaking in and add to pot.
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Stir them in and let them cook for about a minute.
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Add all the other vegetables and stir them in.
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Salt.
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7.
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Pour the meat broth into the pot and let soup simmer for about 7-10 minutes or until vegetables are just cooked.
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8.
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In the meantime prepare the croutons.
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Cut the bread as instructed in the ingredients and place them in an oven tray.
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Dress them with the thyme, pepper, olive oil, salt and garlic and toss.
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Put in a preheated 430F oven till croutons get toasted (less than 10 minutes).
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9.
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When soup is ready strip leaves off the sprigs of thyme directly over the soup grind in the pepper and stir.
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10.
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To serve the soup ladle it into a bowl, top with the croutons, sprinkle 1-2 Tbs grated Parmesan cheese over each serving and drizzle with a bit of extra-virgin olive oil.
