Classic French-Style Artichoke Potage

Bring a large pot of well-salted water to a boil. Rinse the artichokes and cook them until tender, about 25–35 minutes, or until the leaves pull away easily.

Drain the artichokes and let them cool slightly. Remove and discard the leaves, trim the bases, remove any small thorns, and purée the artichoke hearts in a food processor or pass them through a sieve until completely smooth.

In a separate saucepan, melt the butter over medium heat. Add the flour and cook gently, stirring constantly, until lightly golden and fragrant, without browning.

Gradually whisk in the broth, stirring continuously to avoid lumps. Bring to a gentle boil and cook until the mixture thickens slightly.

Add the artichoke purée and milk to the pot. Stir well and let the soup simmer gently for a few minutes. Season with salt to taste.

In a bowl, beat the egg yolks. Temper them by slowly whisking in a ladle of hot soup, then gently stir the mixture back into the potage. Heat briefly over low heat without letting it boil.

Serve the potage hot, drizzling cream over the top. Garnish with small toasted bread if desired, or add finely chopped cooked artichoke pieces for extra texture.