This soup, made by boiling artichoke bottoms with potatoes and puréeing them with olive oil, is a light and elegant option fit for special tables. It's served balanced with a lemony freshness.
Soften the onion in olive oil, add the artichoke hearts and potato, and sauté for a few minutes while stirring.
Add the vegetable stock and bring to a boil, then cook over low heat for 25 minutes until the vegetables are completely soft.
Blend the boiled vegetables until smooth, then add the lemon juice.
Divide the hot soup into bowls, sprinkle with dill, and serve.
Important: Artichoke hearts should be kept in lemon water after chopping so they don't darken, or the soup's color will become dull. Made entirely from plant-based ingredients, so it's suitable for a vegan diet.
If you drizzle a few drops of olive oil over the soup in the final step and garnish with fresh dill, the presentation looks much more elegant; finely chopped fresh mint also pairs very well with artichoke.
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