Artichoke Tomato Soup with Lamb and Wild Garlic

Ingredients

• 2 large artichokes
• 1 lemon (juice)
• 1 onion
• 1 clove of garlic
• 3 tbsp olive oil
• 1 tbsp Tomato Paste
• 150 ml dry white wine
• 4 tomatoes
• 800 ml vegetable broth
• Salt
• Pepper
• a handful wild garlic
• 1 tbsp butter
• 400 g lamb fillet

Instructions

1. 1.

   Break the stems off the artichoke heads and cut out the bottoms. Remove outer leaves and straw. Slice the bottoms into strips and place them in a bowl with lemon water. Cut the stems into pieces and set aside with the leaves. Peel and dice the onion and garlic. Sauté together with the artichoke leaves and stems in 2 tbsp hot oil. Briefly cook in the tomato paste, then deglaze with wine. Wash the tomatoes, cut off the stem ends, and chop into pieces. Add to the soup with broth, season with salt and pepper, cover and simmer gently for about an hour while stirring occasionally. Strain through a fine sieve. Add more broth if needed.

2. 2.

   Wash the wild garlic, pluck the stems, and quickly sauté in hot butter. Take 8 leaves for garnish, chop the rest and add to the soup. Season with salt and pepper. Add the artichoke bottoms to the soup and let them cook for about 5 minutes.

3. 3.

   Rinse the lamb, pat dry, season with salt and pepper. Sear in remaining oil on all sides for 3-4 minutes until pink.

4. 4.

   Serve the soup in bowls, add sliced lamb, and garnish with the remaining wild garlic.