Method

• Wash and roughly chop the leek, garlic and mushrooms
• Scrub the artichokes and roughly chop (leaving the skin on is fine)
• Heat a pot on a moderate heat and add a little olive oil
• Soften the leek and garlic then add the mushrooms and artichokes
• Add the vegetable stock, bring to a boil and then reduce to a simmer
• Cook until the vegetables are all tender
• Turn off the heat and allow to cool a little before blending with a food processor, stick blender or upright blender
• Check the seasoning and add salt and pepper to taste
• Gently warm to reheat and then add some shaved parmesan and chopped toasted walnuts as a garnish 
• Serve with your favourite bread