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Pre-heat the oven to 200 C.
Drizzle the bulb of garlic with oil, wrap in foil and roast for 40 minutes.
Heat the butter with a drizzle of oil on a low heat, add the onions along with a splash of water. Cover the pan and let them sweat for 10 minutes without letting them colour.
Clean and quarter the artichokes, add these to the pan for 10 minutes. Add water and bring to a simmer for another 10 minutes. Add milk, take off the heat.
Remove garlic from the oven and squeeze the cloves from the bulb, you need about 5/6. Add these to the soup and blend.
Taste and season. At this point you may want to add a tsp of sugar depending on the sweetness of the artichokes.
Stir through cream just before serving and top with crushed walnuts or truffle oil if you're feeling decadent!
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