Split Pea and Artichoke Soup

I love adding artichokes to everything this time of the year when they are so readily available. The split peas give this soup a nice substance.

3 quarts of chicken stock (You can add boullion cubes to two quarts of water)
2-3 cups split peas
3 small or 1 big artichoke
6 small carrots
1 big leek or 2 small
1 zucchini
1 potato
2 garlic cloves, finely chopped

I like to cook chicken bones in water for 3-4 hours to make my chicken stock.

Add artichokes to chicken stock before or after straining out bones. Artichokes, depending on their size, will take longer to cook than the other veggis, so take this into account. Take artichokes out when they are soft enough to eat. Serve them on the side.

In a separate pan, cook the split peas just covered in water, when almost done add to strained chicken stock.

Strain bones out of the chicken stock before adding veggis. Add the chopped carrots, sliced leek (include th green part), and chopped potato to the lightly boiling chicken stock and peas. When veggis are just about done add zucchini and garlic.
Serve with a glass of mild red wine and side salad