- Clean the artichokes by removing the outer leaves until the clearer ones appear. Cut the ends and cut and peel the stems. Use the hearts for other dishes (be careful because you have to leave them in water with lemon, if you don’t want them to turn brown).
- Put the leaves and other remains in a pot or in a pressure cooker and cover them with water. Salt them and cook for about 20 minutes (10 min if you cook them with pressure). Let it cool down.
- In the meantime, peel and chop the onions and leeks, and poach them in another casserole with a stream of olive oil and a pinch of salt over low heat for 20-30 minutes (the process can be accelerated with a pinch of baking soda).
- Grind the artichoke leaves with their broth. Strain it with a colander, pressing with a wooden spoon to release all the juice.
- Peel and crack the potatoes into pieces with the help of a fork or knife. Add them to the onion and leek, salt and sauté for 10 more minutes. Pour some wine and let the alcohol evaporate a couple of minutes.
- Add the artichoke broth to the potatoes and boil for about 15 minutes, stirring occasionally until the potato is well done and tears up. If the broth has become too liquid, crush a couple of pieces of potato and dissolve them (you can also crush everything and leave it as a puree). Add salt as necessary and serve.
some people have commented that the broth turned too bitter. The two times I tried to make this soup it didn’t happen to me; I suppose it depends on the artichoke variety and its tenderness. In any case, if you wish to make it smoother just remove the stems and reduce cooking time!