Truffle flavoured artichoke cream
Put into a high saucepan 2 tablespoons of oil and fry some celery, a carrot and an onion.
Add artichokes and fry for some minutes. Cover with water and cook for 25 minutes over a medium flame.
Cook some buckwheat for 15 minutes in a boiling salted water. Drain and keep hot the buckwheat with a bit of oil.
Add salt, pepper and truffle-flavoured artichoke cream in the saucepan with artichokes. Blend the artichokes in order to obtain puréed soup. Pour the soup into a plate, add buckwheat and garnish with slices of truffles and fresh parsley.
