In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion and 3 minced garlic cloves, sautéing for about 3 minutes until the onion is translucent and fragrant.

Stir in 2 cups of artichoke hearts, either fresh or frozen. Sauté for an additional 2 minutes.

Pour in 4 cups of vegetable broth and stir to combine. Increase the heat and bring the mixture to a gentle simmer. Cook for about 10 minutes.

Use an immersion blender to puree the soup to your desired consistency.

Return the soup to low heat and gently stir in 1 cup of heavy cream along with the juice of 1 lemon. Season with salt and pepper to taste.

Ladle the hot soup into bowls, and garnish with freshly chopped herbs before serving.