Ingredients

• 400 g artichoke hearts
• 1 kg vegetable broth
• 1 piece onion
• 60 ml lemon juice
• 3 tbsp olive oil
• 2 tbsp flour
• 1 bunch fresh dill
• 1 piece egg yolk
• 1 tsp salt
• 1 pinch black pepper

Instructions

1. Prepare artichoke hearts

   Drain the artichoke hearts and cut each into 4-6 pieces depending on size. Heat olive oil in a large pot over medium heat for 1-2 minutes until shimmering. Add artichoke pieces and sauté for 4-5 minutes until lightly golden and fragrant. Do not let them brown too much or they will become bitter.

2. Cook onions softly

   Finely dice the onion into small pieces. Add to the pot with artichokes and cook over medium-low heat for 6-8 minutes, stirring occasionally, until the onion is soft and translucent. Do not let the onion caramelize or burn as this will overpower the delicate artichoke flavor.

3. Create flour base

   Sprinkle flour over the vegetables and stir constantly for 2-3 minutes over medium heat until the flour is well incorporated and cooked through. The mixture should smell nutty but not brown. Do not skip this step or the soup will have a raw flour taste.

4. Add broth gradually

   Slowly pour in the vegetable broth while whisking continuously over medium heat for 3-4 minutes until smooth and no lumps remain. Bring to a gentle boil, then reduce heat to low and simmer for 15-20 minutes until artichokes are very tender. Do not boil vigorously or the vegetables will break apart.

5. Blend until smooth

   Remove from heat and blend the soup until completely smooth using an immersion blender for 2-3 minutes, or transfer to a regular blender in batches. The soup should be velvety and pale green with no visible chunks. Do not blend while the soup is boiling hot to avoid splattering.

6. Prepare lemon mixture

   In a small bowl, whisk together the egg yolk and lemon juice for 1 minute until smooth. Slowly add 3-4 tablespoons of the hot soup while whisking constantly to temper the egg. This prevents curdling when added to the pot. Do not add the mixture directly to hot soup without tempering.

7. Finish and season

   Return the soup to low heat and slowly stir in the tempered lemon mixture for 2-3 minutes until well combined and slightly thickened. Season with salt and pepper, then fold in chopped fresh dill. Serve immediately while hot and creamy. Do not boil after adding the egg mixture or it will curdle.

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