Stuffed artichokes with seasonable vegetable soup

In a large pot on low heat, heat oil and cook onion, carrot and celery until soft. Add remaining vegetables, reserving broccolini florets. Add stock and bring to a slow boil. For artichoke stuffing, add ingredients to a bowl, season and combine well. To prepare artichokes, remove dark outer leaves. Pry remaining leaves apart, taking care not to detach them, and put stuffing between the leaves all the way around the artichoke. Lightly squeeze artichoke back together to reshape. With soup on low simmer, add artichokes, bay leaf and season to taste. Simmer for 40 minutes, remove artichokes, add broccolini florets and cook for five minutes until tender.

To serve, pour soup into a bowl and place artichoke in the centre.

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