Artichoke Cream Soup with Parmesan Croutons

First, prepare the artichokes: Cut off the woody stem and the top third of the tip. Remove the outer leaves until only the tender yellow leaves remain. Halve the artichokes lengthwise and scrape out the 'hay' (choke) inside with a spoon. Immediately place them in a bowl with water and half of the lemon juice to prevent them from browning.

In a pot, melt the butter and sauté the finely chopped shallots and sliced garlic until translucent. Add the artichokes and pour in the vegetable broth. Add the herb sprigs and the remaining lemon juice, season with salt and pepper. Simmer for about 20 minutes until the artichokes are tender.

Remove the herb sprigs and finely blend the soup. For a particularly fine consistency, pass it through a sieve. Finally, stir in the cream and two-thirds of the Parmesan, bring briefly to a boil, and season again if necessary. Toast the bread until golden brown, sprinkle with the remaining Parmesan, and bake briefly until the cheese melts. Cut into cubes and serve with the soup.