ARTICHOKE SOUP WITH CROSTINI

Preparation Method :

• Prepare artichokes. Heat the oil in a frying pan over medium-high heat. Add onion and sauté until translucent, about 2 minutes.
• Drain and pat artichokes dry and add to onion along with garlic. Fry until colour deepens, about 2 minutes.
• Add stock, bay leaf, thyme, and lemon slice. Bring to the boil, reduce heat to low and cook until artichokes are tender, about 15 minutes.
• Remove lemon slice and bay leaf, and puree soup using a liquidiser or stick blender. Strain through a fine-mesh sieve.
• Return to a clean pan and heat to a rapid simmer over medium heat. Stir in lemon zest, ¼ teaspoon salt, and pepper.
• Preheat grill. Brush one side of bread slices with oil, place on a baking sheet about 15 cm (6 inches) from heat source, and toast until lightly golden, about 3 minutes.
• Turn and toast the other side, 5 minutes. Remove from grill and top each toast with some cheese. Return to the grill and toast until cheese has melted, about 2 minutes.
• Ladle hot soup into warmed bowls and garnish with the crostini. Grind fresh pepper on top and serve.