• 4 artichokes
• 2 Tbs olive oil
• 1 medium chopped onion
• 2 chopped celery stalks
• 1 large potato, peeled and chopped into bite size pieces
• 4 cup chicken stock
• Salt and ground white pepper to taste
• 1 cup heavy cream
• 3 Tbs cognac (optional)

Directions

Cut the top halves of the artichokes off and discard. Trim the stems
flush with the bottoms. Peel back the outer leaves and discard, until
you reach the pale green inner leaves. Peel back the leaves and,
using a spoon, scoop out the prickly choke and discard. 

Cut each
artichoke into quarters. Heat the olive oil in a large pot over
moderate heat. Add the onion and celery and sauté until golden brown,
about 10 minutes.

 Add the artichokes, potato, and chicken stock and
bring to a boil. Reduce the heat and simmer covered for 1 hour.

Transfer the soup in small batches to an electric food processor or
blender and process until smooth. Strain the soup through a fine sieve. 

Season with salt and white pepper, and stir in the cream and
optional cognac.