Cream of artichokes with dry mullet roe.

    I love artichokes! And and at this time of the year one can find some gorgeouse speciments at the local market. For a reasonable price, too (well, at least if you live in Italy like I do!). As I said, I love them, and I could eat them in any form. Today I went for quite a traditional soup, enriched by one of those last minute 'little ideas'.
     Served with a good rustic bread, preferably homemade, makes a lovely light lunch. Alternatively it can be brought to the table at dinner as a starter of the 'quite refined but not too much' type, if you know what I mean!

PS: For some things I am a little bit of a snob, I confess. When I talk about artichokes I never intend globe artichokes. Forgive me, but I think they are cheap for a reason. Hence, Sardinian artichokes, or later in the year Ligurian ones (such as the magnificent ones of the SlowFood presidium from Perinaldo-IM), or else the locally produced variety.