2 cloves of garlic
150 gr. boletus
zest of 1 lemon
virgin olive oil
Chop the leek, onion and garlic. Lightly fry in a pan with a little olive oil and a tablespoon of butter. Incorporate the chopped boletus. Keep few for garnish.
Clean the artichokes by removing the tough outer leaves and bitter, cut the ends and the tails. Cut into small pieces and add to the pot with a little bit of lemon juice to prevent the artichokes from oxidizing. Add salt and pepper. Lightly fry for a few minutes and cover with water up to 2 fingers. When done, grind and if necessary we add a little more water.
Strain into a conical strainer and add salt if needed. Fry the boletus that we keeped aside. Finish by adding to the dish the fried mushrooms, the chopped parsley and a lemon peel strips.
Tips_Garnish with fried bacon or serrano ham for extra flavour.