Method

• Preheat the oven to 200 degrees and line a baking tray with baking paper Peel and cut artichokes into chunks and place on the baking tray with a drizzle of olive oil and season with salt and pepper Roast the artichokes until they are golden and tender Pe
• Roughly chop the onion, celery and garlic and sautee in a pot with olive oil, add the roasted artichokes, potatoes, thyme and cover with vegetable stock Add the chestnuts, bring to a simmer and cook for 20 minutes Allow the soup to cool before blending,
• Add salt and pepper to taste