Chef Maurizio Bosotti
Clean the artichoke stalks of the harder outer part and dice them.
Put a saucepan over a low heat.
Add a cleaned leek, also cut into rounds, a knob of butter and salt.
Add the artichoke stalks and a potato cut into small pieces.
Cover with water and cook until the vegetables are soft.
Blend the artichoke cream.
Put the cream back over a gentle flame and add a little milk or fresh cream in the right amount so the cream is smooth and even.
Prepare the topping: place a saucepan with some peanut or sunflower oil over the heat. When the oil is boiling hot, dip the parsley and basil leaves into the oil until crispy.
Serve the hot cream, decorating it with the fried parsley and basil leaves.