Melt the butter and cook the onions without browning them.
Add the artichoke and stir until they are coated with the butter.
Pour in the stock and milk.
Bring to the boil, then simmer on a low heat for 30 mins.
Allow to cool.
Put the mixture through a blender.
Strain back into the pan.
Add cream and season to taste.
Re-heat the mixture and serve.

Preparation time: 15 mins
Cook time: 35 mins
Serves 4 - 6

Heat the butter in a large saucepan over a medium heat.
Add the onions, garlic, potatoes and artichokes. Cook covered on low heat for about 10 minutes.
Uncover and cook for a further 10 minutes.

Stir in the brandy and flour and cook for about a minute.
Gradually stir in two thirds of the stock, stirring continuously until the soup boils.
Simmer until all the artichokes and potatoes are soft enough to mash (probably about 10 minutes).

Fry the bacon rashers. When cooked slice them into small pieces and put aside.

Using a food processor or hand held blender puree the soup until smooth.
Use the rest of the stock if it is too thick.

Return to the pan, add the cream and season well.
Heat and serve garnished with the bacon and parsley.