Step 1

Slice off the ends of the artichoke hearts and set them aside.  Use your fingers to separate the remaining artichoke petals (just fluff them up so that they are no longer stuck together) and set aside.

Step 2

Melt butter in a large stockpot over medium-high heat.  Add the onion and celery and sauté for 5-6 minutes, stirring occasionally, until softened.  Add the garlic and sauté for 1-2 more minutes, stirring occasionally, until fragrant.  Stir in the flour until evenly combined and sauté for 1 minute, stirring frequently.

Step 3

Add the stock, bay leaves, thyme and artichoke ends (not the petals) and stir to combine.  Continue cooking until the broth reaches a simmer.  Then reduce heat to medium-low to maintain the simmer.  Simmer for 5 minutes.

Step 4

Remove and discard the bay leaves. Then, either using an immersion blender (my preference) or a traditional blender (see notes below), carefully puree the broth until it is completely smooth.

Step 5

Add the artichoke petals and lemon juice, and stir to combine.  Taste and season with salt and pepper, as needed.

Step 6

Serve warm, topped with your desired garnishes.