Artichoke Minestrone

Preparation:

Preparation: Prepare the broth by boiling 1 liter and a half of water with 2 stock cubes. Clean the artichokes by removing the tough outer leaves and the tips, then soak them in water acidulated with lemon juice. Put the oil, 2 tablespoons of chopped parsley, onion, garlic, celery and bacon in a saucepan and brown over low heat, then add the artichokes cut into wedges and let them infuse. Then add the tomato puree, salt and pepper. After 5 minutes, pour in the broth; when it boils, add the pasta and cook it al dente. Serve sprinkled with Parmesan.