Serves 6 to 8In this recipe I combine two of my favorite ingredients, fennel and artichoke. This light and healthy saffron both is the perfect soup for any time of the year.Preparation: 25 minutesCooking: 1 hour 30 minutes4 whole artichokes, cleaned and quartered (leave stem on for presentation)1 cup olive oil, reserving1 1/2 tablespoon2 quarts fennel broth (see recipe below)1 pinch saffron toasted1 shallot, julienne2 garlic coves sliced very thin1 whole fennel, julienne (reserve top part for stock)8 organic grape tomatoes or cherry tomatoesKosher salt to tasteFreshly ground black pepper to tasteGarnish: Zest of 1 lemon and fresh parsley leavesMethod: Poach the artichokes as follows: In a small sauce pot, over medium heat, place the artichoke quarters in the olive oil and poach for about 15 to 20 minutes or until artichokes are tender. Keep warm.In a medium soup to, bring the fennel broth to warm, add the toasted saffron and simmer for 30 to 45 minutes, allowing the saffron to release all its flavors.Meanwhile, in a separate soup pot, heat 1 tablespoon of olive oil over medium heat. Sweat the shallot and garlic for a few minutes, stirring occasionally to make sure the shallot and garlic don’t burn. Add the julienne fennel and cook for a few more minutes. Pour the saffron broth into the mixture and cook for 15 more minutes.In a small saute pan, heat 1/2 tablespoon of oil over high heat and saute the tomatoes for a few seconds or until their skins start to blister. Add to the soup and simmer for 5 minutes. Season with salt and pepper.To serve, ladle the soup into medium bowls and top with artichoke quarters crisscross. Sprinkle with lemon zest and garnish with fresh parsley leaves. Serve at once.Fennel Broth(Yield about 3 quarts)2 fennel bulbs with tops roughly chopped1 tablespoon fennel seeds2 bay leaves4 parsley stems4 quarts cold waterMethod:Combine all ingredients with 4 quarts of water in a large stockpot. Bring to a boil and simmer for 45 minutes. Strain and reduce to about 3 quarts. Chill and use according to recipe. The broth can keep for up to 5 days.