In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and cook for an additional minute until fragrant.

Add the chopped artichoke hearts and vegetable broth to the pot. Bring to a simmer and let cook for 10 minutes.

Using an immersion blender, puree the mixture until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender.

Return the pureed soup to the pot and stir in the heavy cream, dried thyme, salt, and pepper. Heat through over low heat for about 5 minutes, but do not let it boil.

Stir in the lemon juice just before serving.

Ladle the bisque into bowls and garnish with chopped parsley.