• Heat the olive oil in a large soup pot or Dutch oven and sauté the celery, onion, garlic, and red pepper flakes for about 5 minutes to soften, stirring often.
• Add the artichokes to the pan, along with the sun-dried tomatoes, chicken stock, and lemon juice. Bring to a simmer and simmer for another 5 minutes.
• Stir the spinach into the soup and then add the cream. Bring back to a simmer. Add salt and fresh cracked pepper to taste.
• Off the heat stir in the cheese and serve topped with a little more cheese and fresh cracked pepper.

Notes:

Choosing the Right Artichokes

• Fresh artichokes offer the best flavor but require more preparation.
• Canned artichokes are convenient but should be rinsed well to remove excess brine.
• Frozen artichokes retain their natural flavor and texture, making them an excellent choice.

Balancing the Lemon Flavor

• Start with half the lemon juice and adjust to taste.
• If the soup is too tart, balance it with a pinch of sugar, honey, or extra cream.

Texture & Consistency Options

• For a creamy version, blend the soup completely and add heavy cream or coconut milk.
• For a chunky version, blend only half of the soup and leave some artichoke pieces intact.
• For a thicker soup, add white beans or a small potato before blending.

Storage & Meal Prep

• Refrigerate leftovers for up to 4 days in an airtight container.
• Freeze for up to 3 months (without cream).
• Reheat gently on the stovetop, adding a bit of broth or water if needed.

Serving Suggestions

• Pair with: Garlic bread, Parmesan crostini, or a fresh arugula salad.
• Wine pairing: Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay.