30 - 45 Minutes
Start by removing the pointed shards on the artichoke with scissors. Cut the very tip of the artichoke, then remove ¾ of the stem, as this part tends to be very bitter.
In a pan of boiling water add the juice of half a lemon, 1 bay leaf, your bouquet garni and your prepared artichoke. Cook the artichoke for 30 minutes (the leaves should be tender and easily pulled off.) Drain when ready and remove the leaves and heart; set aside, ready to start creating your soup. Make sure to remove the choke which is the fury inedible part.
In a heavy based pan, sweat the onion, celery and leek in olive oil. Do not caramelise or this will have an impact on the colour of the soup. Add the chopped potato, artichoke and the garlic and sweat for a further five minutes.
Add the stock and boil for up to 25 minutes until all the vegetables are soft.
Blend the mixture together in a food processor or with a stick blender to achieve a creamy and smooth consistency. Pour this mixture into a clean saucepan, add seasoning and a squeeze of lemon juice. This can be reheated when required.
Chop basil and parsley and combine with olive oil to create the herb oil. Set aside ready to use as a garnish
Reheat the soup and pour into a suitable bowl. Top with a dollop of mascarpone, drizzle with herb oil and sprinkle with fresh herbs.