1. Cut the top half of each artichoke off and discard. Trim the tips of the stems and discard. Snap or cut off all the tough outer leaves until the tender, pale green leaves are reached. Carefully spread the leaves apart and, using a small spoon, remove the choke. Cut each artichoke into eighths and set aside.
2. In a sauce pan, heat the oil over medium-high heat. Add onion and celery. Fry until golden brown, about 8 to 10 minutes.
3. Add reserved artichoke, potato and chicken broth. Reduce heat, cover and simmer for about 45 minutes.
4. Preheat oven to 400 °F. Toast hazelnuts for 5 minutes. Remove from oven and rub skins with towel to remove. Coarsely chop and set aside.
5. Puree the soup in a blender, and strain to remove any remaining fibers.
6. Return soup to the sauce pan. Add salt, pepper, cream and cognac. Bring to a simmer, stirring well to mix.
7. Ladle soup into bowls and sprinkle with hazelnuts.

Yield: 2 servings.
Ref: Gerald Hirigoyen, Bistro, 1995, page 20.