I love fresh artichokes – they are so beautiful, and they simply taste fantastic.
We usually eat them boiled, – scraping the flesh off the lower leaves with your teeth, dipped in a little butter with flaky sea salt, and finishing with the heart hiding at the bottom beneath a dense layer of fuzzy choke, which you carefully scrape away with a spoon.
We had quite a few fresh artichokes left over from the weekend, so I thought I would try making a soup with them. When every single leaf tastes that good, a soup packed with artichoke hearts must be the ultimate dish for an artichoke lover like me.
It turned out so good that I simply have to share the recipe with you.
I served it with crème fraîche, crisp-baked Fanø ham (a Danish air-dried cured ham, similar to prosciutto) and fresh thyme on top.
