Cream of artichokes with Porcini Mushrooms

8 young artichokes *
2 leeks, whites only, sliced lengthwise, washed well
1 Spanish onion
2 cloves of garlic
Porcini mushrooms (sub Bella mushrooms)
zest of 1 lemon
parsley
virgin olive oil

Butter

Salt and pepper to  taste

Chop the leek, and garlic. Lightly fry in a pan with a little olive oil and a tablespoon of butter. Cook the onions until golden brown and garnish soup. Add a few slices of porcini mushrooms and a few sprigs of parsley. Correct the seasonings.

* If you have a question as to the age of the artichoke, cut off top and outside leaves until your only left with the tender parts of the choke, or just use the hearts.

Serve with a good sourdough bread.