Artichoke Cream

INSTRUCTIONS

• 1
  First, clean the artichokes. Cut off the woody stem, then cut off 1/3 of the artichoke tip and peel the leaves until only the yellow leaves remain. Cut the artichoke in half lengthwise and scrape out the "fluff" from the center. Immediately place the artichokes in a bowl with water and half of the lemon juice to prevent them from turning black.
• 2
  In a small pot, sauté finely chopped shallots and sliced garlic in butter until translucent. Then add the artichokes and pour in the broth. Add whole sprigs of herbs, the other half of the lemon juice, salt, and pepper. Cook for about 20 minutes until softened.
• 3
  Remove the woody parts of the herbs and blend the soup. Strain through a fine sieve to achieve a smooth cream. Finally, add the cream and 2/3 of the Parmesan, bring to a brief boil, and adjust seasoning with salt and pepper if necessary. Toast the bread, for example, in a toaster until crispy, sprinkle with Parmesan, and briefly bake until the cheese melts, even in a microwave. Cut into cubes and serve with the artichoke cream.