Artichoke Soup with Anchovy and Bruschetta

squeeze of lemon juice
450g / 1 lb Jerusalem artichokes
65g / 2 1/2 oz butter
175g / 6 oz potatoes, roughly diced
1 small onion, chopped
1 garlic clove, chopped
1 celery stick, chopped
1 small fennel bulb, halved, cored and chopped
1.2 litres / 2 pints vegetable stock
300ml / 1/2 pint double (heavy) cream
pinch of freshly grated nutmeg
salt and ground black pepper
basil leaves, to garnish

For the artichoke and anchovy bruschetta:
6 thick slices French bread
1 garlic clove
50g / 2 oz unsalted butter
400g / 14 oz can artichoke hearts, drained and halved
45ml / 3 tbsp tapenade
9 salted anchovy fillets, halved lengthways

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 well.

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.