Chicken Soup with Artichokes and Potatoes with Saffron Mayonnaise

Ingredients

• 10 Baby artichokes
• 2 tbsp lemon juice
• 500 g waxy potatoes
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 800 ml rich chicken broth
• 1 sprig rosemary
• 2 chicken breast fillets (≈150 g each)
• 50 g black olives (pitted)
• Salt
• ground pepper
• 1 egg yolk
• 1 tsp ground saffron
• 125 ml olive oil
• Lemon juice
• Salt

Instructions

1. 1.

   Remove the outer leaves of the artichokes and cut off the tough tips. Quarter them, discard the choke, and place in a bowl with lemon water to prevent browning. Peel and cube the potatoes. Peel the onion and garlic; slice the onion into strips and mince the garlic. Sauté both briefly in hot olive oil, add the drained artichokes and potatoes, and cook while stirring for about 4 minutes. Deglaze with chicken broth and bring to a boil. Remove rosemary needles, roughly chop them, add to the soup, and let it simmer gently on low heat for about 15 minutes. Wash, dry, and cube the chicken breasts; add to the soup and let it cook alone for about 8 minutes until the vegetables and meat are done. Finally, add the olives and season with salt and pepper before serving.

2. 2.

   Serve saffron mayonnaise as desired. To make it, whisk the egg yolk with saffron. Gradually whisk in the olive oil until the mixture is homogeneous. Season with lemon juice and salt.