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Prepare the Vegetables: Chop onion, mince garlic, chop celery, carrot, and dice potatoes.
Sauté the Aromatics: Heat olive oil in a pot, add onion and garlic, sauté until translucent.
Add the Vegetables: Add celery, carrot, and potatoes, cook until slightly softened.
Incorporate the Artichokes: Add artichoke hearts to the pot and stir.
Add Broth and Seasonings: Pour in vegetable broth, add thyme, basil, salt, and pepper. Bring to a boil, then simmer.
Blend the Soup: Use an immersion blender to blend the soup until smooth.
Add Lemon and Cream: Stir in lemon zest, juice, and cream until creamy.
Final Seasoning: Adjust seasoning with salt, pepper, or lemon juice.
Serve: Ladle hot soup into bowls, garnish with parsley.