This artichoke soup is indulgent! Made with fresh artichoke hearts, milk, and cream, it's deliciously rich and creamy.
Put the lemon juice into a basin of cold water. Wash the artichoke, peel, and cut out the fuzzy core with a sharp paring knife. Reserve the peels to steam and eat later. Cut off and discard about 1/2 inch of the stem; use the paring knife to peel off the remaining outer layer of the stem and the tough green parts around the outer side of the heart. Chop the heart into pieces and put them in the lemon water to keep them white.
Melt two tablespoons of butter in a saucepan; drain the artichoke and add it to the pan with the onions. Sprinkle with salt and pepper, and cook gently for 5 minutes, turning them. Add the stock gradually, and let everything simmer until the artichoke pieces are soft, about half an hour.
Put the artichokes, onions, and about half of the cooking liquid into a blender; blend until nearly smooth.
In the saucepan, melt the remaining butter. Whisk in flour to make a roux. Stir in the reserved liquid. Return everything to the pot, stir in milk and cream, and heat through. Serve with freshly grated Parmesan on top.
Recipe from RichlyRooted.com