For added hazelnut flavour, stir in 1/2 teaspoon imitation hazelnut essence or 1/4 cup hazelnut liqueur with the stock.
To prepare with fresh baby artichokes, rinse and brush 500g baby artichokes under cold water. Snap off the green outer petals until you reach the yellow-green petals. Cut off the stems then trim the dark green outer layer from the sides of the artichoke bottom. Cut about 1cm off the top. Quarter artichokes. (If trimming artichokes ahead of time, soak them in a bowl of water with lemon juice or vinegar added to prevent browning. Drain well before adding to broth mixture.)