Prepare a large bowl of cold water with a squeeze of lemon juice added. Peel and dice the
Jerusalem artichokes, adding them to the water as soon as each one is prepared. This will prevent
them from discolouring. Melt the butter in a large, heavy based saucepan. Drain the artichokes and
add to the pan with the potatoes, onion, garlic, celery and fennel. Stir well and cook for 10
minutes, stirring occasionally, until beginning to soften.
3 Pour in the stock and bring to the boil, then simmer for 10-15 minutes, until all the
vegetables are softened. Cool the soup slightly, then process in a food processor or blender until
smooth. Press it through a sieve (strainer) into a clean pan. Add the cream and nutmeg, and season
To make the bruschetta, lightly toast the French bread slices on both sides. Rub each slice with
the garlic clove and set aside. Melt the butter in a small pan. Add the artichoke hearts and cook
for 3-4 minutes, turning once.
Spread the tapenade on the toast and arrange pieces of artichoke heart on top. Top with anchovy
fillets and garnish with basil leaves. Reheat the artichoke soup without allowing it to boil, then
ladle it into bowls. Serve the bruschetta with the soup.