Tomato, Fennel, and Saffron Soup with Olive Oil Poached Artichokes Recipe

Ingredients

• 4 whole artichokes, cleaned and quartered (leave stem on for presentation)
• 1 cup olive oil, reserving
• 1-1/2 tablespoons
• 2 quarts fennel broth (see recipe below)
• 1 pinch saffron, toasted
• 1 shallot, julienned
• 2 garlic cloves, sliced very thin
• 1 whole fennel, julienned (reserve top part for stock)
• 8 organic grape tomatoes or cherry tomatoes
• Kosher salt to taste
• Freshly ground black pepper to taste
• Garnish:
• Zest of 1 lemon
• Fresh parsley leaves