In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Once shimmering, add 3 finely diced celery stalks and 1 chopped yellow onion. Sauté for 5-6 minutes until the vegetables are translucent and fragrant.

Add 4 minced garlic cloves and a pinch of red pepper flakes. Cook for an additional minute, stirring constantly until the garlic is fragrant.

Stir in the 14-ounce can of drained and chopped artichoke hearts and ½ cup of thinly sliced sun-dried tomatoes. Sauté everything together for 2-3 minutes.

Pour in 4 cups of chicken stock and 1 tablespoon of fresh lemon juice. Increase the heat to bring to a gentle boil, then reduce and simmer for 10 minutes.

Season with salt and black pepper, then stir in ½ cup of heavy cream. Simmer for an additional 2-3 minutes over low heat.

Add 1 cup of packed fresh spinach leaves and stir gently. Cook for about 1 minute until the spinach wilts.

Remove from heat, stir in half of the 1 cup of grated Asiago cheese, and serve topped with the remaining cheese.