1-Heat 2 tablespoons olive oil in a large soup pot or Dutch oven. Sauté 3 stalks diced celery, 1 medium diced yellow onion, 4 cloves minced or crushed garlic, and a pinch of red pepper flakes for about 5 minutes until softened, stirring often.

2-Drain and chop 14 ounces canned whole artichoke hearts, then add them to the pot along with 1/2 cup sliced marinated sun-dried tomatoes, 32 ounces chicken stock or broth, and 1 tablespoon lemon juice. Bring to a simmer and cook for 5 minutes.

3-Stir in 1 cup packed fresh spinach.

4-Add 1/2 cup cream and bring the soup back to a simmer.

5-Season with salt and fresh cracked black pepper to taste.

6-Remove from heat and stir in 1 cup shredded or grated Asiago or Parmesan cheese.

7-Serve immediately, optionally topped with additional cheese and cracked pepper.