Clean and prepare artichokes for making a soup. In a rondo sweat artichokes, garlic and onions in butter until onions are tender. Deglaze with white wine and reduce until the mixture is dry. Season while you go. Add chicken stock and reduce to a glaze and repeat the process twice. Add enough stock just to cover the mixture, zest from one lemon and 100 grams of chopped parsley bring to a simmer and 500 grams of cream and bring back to a simmer adjust seasoning and acid with lemon juice. Blend the soup and pass threw a chinois and pour into an ISI canister. Charge 3 times shaking well after each charge and keep warm. We present the “soup” in the ISI canister tableside.
Charred Baby Artichoke