This recipe for artichoke soup with Parmesan dumplings comes courtesy of Giuseppe Turi of Leondon's Enoteca Turi restaurants.
(Serves four to six)
- 6 medium artichokes
- 1 stem of celery
- 1 bunch spring onions
- 3tbs olive oil
- 800ml chicken stock or water
- 100g breadcrumbs from Continental-style bread
- 100g Parmesan cheese, grated
- Parsley, chopped
- 1 egg
- 1 clove garlic, finely chopped
For the dumplings
Put the breadcrumbs, Parmesan, parsley, garlic and egg into a bowl and mix together well with a fork until thoroughly combined.
Divide the mixture into tiny dumplings, each measuring 1 to 1.5cm in diameter.
For the soup
Trim the artichokes and discard their outer leaves, then slice them finely.
Chop the celery and spring onions. Heat the olive oil in a saucepan and add the artichoke, celery and spring onions. Sweat for five minutes.
Add the stock to the artichoke (water if vegetarian), bring to the boil and allow to simmer for 10 minutes.
Add the bread and Parmesan dumplings and simmer for a further six minutes. Add salt to taste and serve.