Prepare the vegetables. Cut the onion into 4. Remove the artichokes' thick leaves and hay.
Cut the vegetables into large pieces and boil with coarse salt for about 15 minutes. Strain the broth and keep the vegetables on the side.
To make the cream, remove the bay leaf and the less tender parts of the artichokes, blend the vegetables with a little olive oil and correct the salt.
If you like, add chili pepper at the last!