Baby Artichoke & Walnut Soup

Ingredients:

• 12 baby ‘chokes
• 4 tbsp extra virgin olive oil
• 2 sprigs of fresh thyme
• 1 garlic head, halved
• 1 tsp sea salt
• 1/2  tsp black pepper
• 1 shallot, sliced
• 1/2 cup raw walnuts
• 3.5 cups vegetable broth
• 2 tbsp lemon juice

Directions:

1. Preheat oven to 325F.
2. Soak raw walnuts in some hot water for a minimum of 30 minutes.
3. Prep fresh artichokes or use store-bought artichoke hearts.
4. Place artichoke hearts on a cookie sheet with a head of garlic, halved. Drizzle 3 tbsp olive oil and sprinkle 1/2 tsp sea salt. Mix everything to coat well.
5. Sprinkle fresh thyme and roast for 25 to 30 minutes, or until baby artichokes are cooked through & garlic are soft and browned.
6. Heat a non-stick skillet on medium. Drizzle 1 tbsp olive oil in the hot skillet and add sliced shallots. Cook for a few minutes  or until fragrant and translucent.
7. In a small spice blender, blend raw walnuts with a few tablespoons of vegetable stock. Blend until smooth and creamy.
8. Add roasted artichokes and 5 cloves of roasted garlic in the skillet with shallots. Sprinkle 1/2 tsp sea salt & black pepper.
9. Drizzle vegetable broth, creamy walnuts and lemon juice. Stir to combine.
10. Check soup for seasoning. Add more salt if needed. Remove thick concoction from heat to cool.
11. Using a hand blended, blend thick soup until smooth and creamy.
12. Serve hot, warm or chilled with a drizzle of extra virgin olive oil, sprinkling of sea salt, walnuts & fresh chives.