Tuscan Artichoke Spinach (Print Version)

# Ingredients:

01 - 2 tablespoons of really good olive oil.
02 - 3 celery stalks, chopped small.
03 - 1 medium onion, yellow, finely diced.
04 - 4 garlic cloves (or 2 big ones), smashed or minced.
05 - A pinch of crushed red chili flakes.
06 - Two cans of artichoke hearts (28 ounces total), drained and roughly chopped.
07 - Half a cup of sun-dried tomatoes in oil, thinly sliced.
08 - 32 ounces of chicken broth or stock.
09 - 1 tablespoon of freshly squeezed lemon juice.
10 - Salt and some freshly ground black pepper.
11 - Half a cup of rich heavy cream or half-and-half.
12 - A full cup of fresh spinach (baby or regular, cut into strips if needed).
13 - 1 cup of Asiago or Parmesan cheese, shredded or grated.

# Instructions:

01 - Pour olive oil into a big soup pot or Dutch oven and heat it up.
02 - Cook the onion, celery, garlic, and red pepper flakes together for about 5 minutes, stirring so they don't stick.
03 - Toss in the artichokes, sun-dried tomatoes, broth, and lemon juice. Let it all bubble gently for around 5 minutes.
04 - Mix the spinach into the soup, then pour the cream or half-and-half in. Let it all heat back up to a gentle simmer.
05 - Add some salt and pepper, then stir in the cheese with the heat off. Top bowls with extra cheese and black pepper before serving.

# Notes:

01 - Serves 6 to 8 people.
02 - Make it in advance up until adding spinach and cream. Just warm it before serving.
03 - Want to switch it up? Add pasta, beans, shredded chicken, or cooked sausage.
04 - For some extra color, a little saffron works nicely.

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