For the Chutney;
Put liquids and spices in a heavy based saucepan and reduce by half. Add rest of ingredients and cook over a low heat, stirring regularly, for about 30 minutes or until jam-like. This will keep in the fridge for a couple for weeks, alternatively, freeze small portions and use when needed.
For the soup;
Preheat the oven to 180 degrees. Toss the artichokes on the oil, season and roast in the oven until golden brown.
In a large saucepan, sweat the onion, garlic and leek and thyme in the butter until translucent.
Deglaze the saucepan with the white wine until most of the liquid has evaporated, Add the rest of the ingredients and bring
to the boil.Turn down the heat and simmer for 20 minutes. Puree the soup with a hand blender until smooth consistency. Serve in warm bowls drizzled with a little truffle oil.