Serves 4

You need plump globe artichokes for this recipe with big meaty hearts. Make this ahead then beat in the cream and butter on reheating.

6 globe artichokes
100g butter
2 shallots, sliced
3 tbsp dry white wine
500ml chicken or vegetable stock
10 black peppercorns
10 coriander berries
2-3 tbsp double cream
Sea salt and freshly ground black pepper

1 Prepare the artichokes - you only use the hearts. Cut off the stem then pull off all the leaves, including the tender purple-tipped ones inside. Using a teaspoon or small sharp knife pull or cut away the spiky chokes. Wash the hearts and slice finely. (If you like, you could drop these into a bowl of cold water with some lemon juice to stop them turning brown, but pat dry before cooking.)
2 Melt half the butter in a large saucepan then sweat the artichokes and shallots over a medium heat until slightly softened, about 10 minutes.
3 In the meantime, tie the whole seeds in a small muslin bag or clean J-cloth. Add to the pan as the vegetables sauté.
4 Stir in the wine and cook until reduced right down and slightly syrupy. Pour in the stock, add seasoning and then simmer for 10 minutes until the artichokes are tender.
5 Remove the muslin bag then whiz the vegetables and liquid in a food processor or blender until smooth. In the restaurant I would then rub this through a sieve to make it extra smooth, but you don’t have to. The soup can be chilled or even frozen at this point.
6 When ready to serve, return to a gentle boil and, using a hand/stick blender, whisk in the cream and the remaining butter in small knobs until glossy and velvety but not too thin. Check the seasoning and serve.

Times Recommends

• How to season a wok
• Chicago Rib Shack hits back at its critics
• Gordon Ramsay: Indian barbecue