Ingredients
- Onion
- One bay leaf
- Celery
- Zucchini
- Artichoke
- Salt and pepper
- Olive oil
Proceedings
Prepare the vegetables. Cut the onion into 4. Remove the artichokes' thick leaves and hay.
Cut the vegetables into large pieces and boil with the coarse salt and bay leaf for about 15 minutes. If you want a thicker broth, let it cook a little longer.
Strain the broth and keep the vegetables on the side. If you do not want to lose the cooked vegetables, make a light cream.
Remove the bay leaf and the less tender parts of the artichokes, mash the vegetables with a little olive oil to have a cream.