Ingredients

• Ingredients 1 tablespoon extra virgin olive oil 4 sticks of celery finely chopped 2 garlic cloves finely chopped 10 mini artichokes, stem, choke and top of leaves removed 1 tablespoon truffle oil 2 litres vegetable stock 4 tablespoons balsamic vinegar 1 preserved lemon finely chopped

Preparation

• Method Heat the oil in a large saucepan Fry the celery for 10 minutes on a medium heat Add the garlic. Fry for a further 5 minutes Add the artichokes and stock Simmer for 20 minutes until the artichokes are soft Blend with a hand blender until completely smooth Add salt to taste In a small pan heat the balsamic vinegar until it is bubbling Allow the vinegar to reduce by one half Pour the soup into bowls Drizzle the balsamic reduction and truffle oil over the soup Scatter the preserved lemon on top