This is a good and healthy bowlful of soup for a primo. Be sure to include some of the artichoke stems as they too are rich in iron. Have a bowl of water with some lemon squeezed in on the side to keep the outer artichoke leaves that you strip away and would otherwise discard. (Later you can dip the tender bottoms of these leaves in olive oil and a little salt as a snack.) I like to serve this soup with small squares of bread fried in olive oil until golden.