In a large soup pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add 3 diced celery stalks, 1 diced medium yellow onion, 4 minced garlic cloves, and a pinch of red pepper flakes. Sauté for about 5 minutes until the vegetables soften and the onion turns translucent.

Incorporate 14 ounces of chopped canned artichoke hearts and ½ cup of marinated, sliced sun-dried tomatoes into the pot. Pour in 32 ounces of chicken stock and 1 tablespoon of fresh lemon juice. Stir well and bring to a gentle simmer for 5 minutes.

Stir in 1 cup of packed fresh spinach, letting it wilt down for about 2 minutes. Pour in ½ cup of heavy cream, stirring constantly until combined.

Season generously with salt and fresh cracked black pepper. Taste and adjust the seasoning as needed.

Remove the pot from heat and gradually stir in 1 cup of shredded Asiago or Parmesan cheese, stirring until fully incorporated.

Ladle the hot soup into warm bowls and top with a sprinkle of additional cheese and a dash of cracked pepper.