For the Bouillabaisse:

In a saucepan over high heat, combine the leek tops, fennel stalks, 4 cups of water, wine, and fennel seeds. Bring to a boil, reduce the heat to low and simmer, uncovered, for 25-30 minutes. Strain, reserving the liquid and discarding the solids.

While the broth simmers, fill a medium bowl with cold water and add the lemon juice. Trim the top third of the artichokes and pull away the tough outer leaves until the tender pale leaves are exposed. With a paring knife, trim away the tough portions of the stem, being careful not to cut into the heart. Slice the artichokes in half lengthwise and scoop out the feathery chokes with a spoon. Cut again lengthwise into quarters and place in the lemon water. (Artichokes are time sensitive and become brown very quickly, so try to do this part quickly)

In a soup kettle, over medium heat, warm the olive oil. Add the white part of the leeks and 1/2 teaspoon sea salt. Sauté for about 5 minutes, or until the leeks soften. Add the garlic and cook for two more minutes. Add the fennel, potatoes, tomatoes, chickpeas, and saffron. Pour the broth over the vegetables. Raise the heat and bring to a boil, then reduce the heat to low and simmer, partially covered, for 30 minutes, or until the potatoes are tender.

Drain the artichokes and add them to the soup kettle. Simmer for 10 minutes longer, or until the artichokes are tender. Adjust the seasoning to taste. Serve with rouille on the side.

For the Rouille:

Soak the bread in 1 cup lukewarm water for about 10 minutes. Squeeze dry and set aside. In a food processor, combine the bread, red pepper, garlic, salt, and cayenne and purée. While puréing, add the oil in a stream until the mixture is emulsified. Scrape into a serving bowl and stir in lemon juice to taste. Bon appétit!