Preparation:

Step 1: Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.

Step 2: Add Broth and Artichokes

Pour in the vegetable or chicken broth and bring to a gentle simmer. Add the chopped artichoke hearts and cook for about 10 minutes, allowing the flavors to meld together.

Step 3: Incorporate Peas and Herbs

Add the peas to the pot, followed by the lemon zest, lemon juice, dried thyme, and dried basil. Stir well and cook for another 5 minutes until the peas are tender and the soup is heated through. Season with salt and pepper to taste.

Step 4: Blend the Soup

For a smooth texture, use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy. If using a blender, be cautious of the hot liquid.

Step 5: Add Cream (Optional)

If you prefer a creamier soup, stir in the heavy cream at this stage. Heat through gently, being careful not to bring it to a boil, as this can cause the cream to curdle.