Enkir Soup with Artichokes and Onions

Bring 4 quarts of water to a boil with the apple, 1 onion, 1/2 fennel bulb, 3 bay leaves and a small pinch of salt; cook for 20 minutes to obtain an aromatic broth. Soak the Enkir in cold water for about 15 minutes. Toast the rice in a saucepan with 2 tablespoons of oil and 1/2 sliced shallot for 2-3 minutes; add in the drained Enkir and cook for 20-25 minuets, gradually adding in 15 ladlefuls of broth and seasoning with salt if necessary. Peel the other onion and separate the layers. Trim the artichokes, removing the outermost leaves and the fuzzy choke inside, then cut it into wedges and keep them in a bowl of water with a handful of parsley, which will prevent them from browning due to its antioxidant properties. To a saucepan, add 2 cups of water, 1/2 cup of apple cider vinegar, the juice of half an orange, 2 orange slices, a few drops of lemon juice, and a pinch of salt; bring to a boil and cook the onion for 5 minutes, then remove with a slotted spoon and boil the artichokes in the same water for 7-8 minutes. Finish off the soup with some chopped parsley and a drizzle of oil. Distribute into bowls with the artichoke wedges and onions.