Palestine Soup

Scrub and boil the artichokes in salted water for five to ten minutes, then run them under the tap and remove the peel. I think this is the easiest thing to do, though if you prefer to peel them raw, it doesn't matter. It entirely depends on the shape of the artichokes. Cut up the artichokes. If you are using potatoes, peel and dice them. Put them with the onion, garlic and celery in a large pan with half the butter. Cover tightly, and stew over a low heat for ten minutes, giving the pan an occasional shake or stir. Now add the bacon or ham, and cook a moment or two longer. Pour in the stock or water, and leave to simmer until all the vegetables are soft. Blend if you want a smooth soup, or put through the mouli-legumes if you like a knobbly texture. Reheat, adding more water, or the milk, to dilute to taste. Correct the seasoning. Finally stir in the last of the butter, the cream and herbs. Serve with croutons of bread fried in butter.