Preparation

Fried artichokes: Pluck the outer leaves. Cut off the stem except for a small piece. Cut 2 cm off the artichokes horizontally, cut the vegetables in half. Remove hay. Immediately put the artichokes into a saucepan with water, lemon juice and the coarsely chopped parsley. The lemon will keep the vegetables from turning brown. When all the artichokes have been cut, remove the vegetables from the lemon-parsley water and cook in the vegetable stock with oil and salt for about 20 minutes until the artichokes are firm to the bite. Remove from the stock, rinse in cold salted water or leave to cool down on a plate. Keep the vegetable stock. For the cream: Clean the artichokes as described above and cut into small pieces. Peel and dice the onion. Clean the leek – we only need the white. Peel the potato and cut into pieces. First toss the onions and artichokes in olive oil. Then add the leek and potatoes one after the other. If you like, you can also add a little lemon juice here, so the colour of the artichokes is retained. Add vegetable stock. Cook until the ingredients are soft. Put in a blender, add the cream, mix well on a high level. Warm the cream before serving, adding 1-4 tablespoons of cold butter flakes for the creamy, smooth taste, season with salt and pepper. At the same time fry the other artichokes briefly in a little olive oil. Serving: Put the cream on the plates, place the roasted artichokes on top, sprinkle with herbs to taste, such as red shiso leaves.