大心朝鲜蓟和帕玛森汤

Fill a large bowl with cold water and squeeze the lemon half into it. Working with 1 artichoke at a time, snap off the outer leaves. Using a sharp knife, trim the stem and base of the artichoke and cut off the top two-thirds of the leaves. With a spoon or melon baller, scrape out the furry choke. Rub the artichoke heart all over with the lemon half and add back to the water. Repeat with the remaining 3 artichokes. Cut 3 of the artichoke hearts into 1-inch pieces and return them to the water.

In a large saucepan, heat the extra-virgin olive oil until shimmering. Drain the artichoke pieces and pat dry. Add them to the saucepan along with the potatoes, shallots and garlic; season with salt. Cook over moderate heat, stirring occasionally, until the vegetables are lightly browned and barely tender, about 20 minutes. Add the wine and cook until nearly evaporated, about 7 minutes. Add the chicken stock, Parmesan rind and thyme bundle and bring to a boil. Cover partially and cook over moderately low heat until the vegetables are tender, about 30 minutes. Discard the thyme bundle and Parmesan rind.

分批工作，将汤泥泥直至光滑。将其退还给锅。加入浓奶油和盐调味。保持汤温暖。

排干整个朝鲜蓟的心，然后彻底干燥。将心脏切成薄片。在中煎锅中，加热纯橄榄油直至闪烁。加入切成薄片的朝鲜蓟心，用高火炸，偶尔搅拌，直到金色约1 1/2分钟。用开槽的勺子将炸朝鲜蓟片转移到纸巾上沥干；撒上盐。

将汤倒入碗中。丘陵中间有一些帕尔玛干酪剃须，上面放着炸朝鲜蓟，并上场。