Artichoke Soup

• 8 small young artichokes, preferably purple
• ½ litre/16 fl oz vegetable stock

Chop the artichokes in half and boil them in salted water until cooked, then drain. Remove the hard leaves and purée the artichokes in a food processor. The artichokes must be very young for this soup. The choke will not have developed. Add the purée to the vegetable stock and gently boil for 15 minutes. Pass the soup through a mouli-légume, discard any fibrous matter. Season the soup with salt