• Heat the olive oil and butter in a Dutch oven until the butter melts. Sauté the shallot and garlic for a minute or two to soften but not brown them, stirring constantly. Add the sherry and stir for another minute to let it evaporate.
• Add the drained and chopped artichokes to the pan along with the chicken stock, potato, celery, and thyme bundle. Bring to a simmer and simmer until the potatoes are tender, about 10 minutes.
• Let the pot cool a bit, remove the thyme bundle and then puree in your blender or food processor. You may need to do this in batches, depending on the size of your machine. Start on low and work up to high, it should take under a minute in a high speed blender. A little longer in your food processor. Note: Be very careful when pureeing hot liquids, hot liquids can expand and splatter when blended, which can cause burns. Let the soup cool slightly before blending.If using a blender, only fill it halfway, and leave the lid vented to allow steam to escape. Cover the lid with a kitchen towel to protect your hands.
• Wipe out the pot and return the pureed soup to the pot. Add the cream and bring back up to temperature. Off the heat stir in the Parmesan cheese, a bit at a time to avoid clumping. Add the lemon juice and salt and pepper to taste.
• Serve garnished with fried artichokes and Parmesan cheese, if using. Or let cool and refrigerate for up to 3 days. Soup can be frozen for up to 3 months.

to fry artichoke hearts for optional garnish

• Slice small artichokes in half, or larger ones in quarters. Drain well on paper towels. Heat a little butter or olive oil in a cast iron skillet and fry the artichokes, cut side down, until golden.