• Heat the oil in a large saucepan and fry the chopped onion and crushed garlic, stirring, for 2 - 3 minutes or until just softened.
• Using a sharp knife, roughly chop the artichoke hearts. Add the artichoke pieces to the onion and garlic mixture in the pan. Pour in the hot vegetable stock, stirring well.
• Bring the mixture to the boil, then reduce the heat and leave to simmer, covered, for about 3 minutes.
• Place the mixture into a food processor and blend until smooth. Alternatively, push the mixture through a sieve to remove any lumps.
• Return the soup to the saucepan. Stir the single (light) cream and fresh thyme into the soup.
• Transfer the soup to a large bowl, cover, and leave to chill in the refrigerator for about 3-4 hours.
• Transfer the chilled soup to individual soup bowls and garnish with strips of sun-dried tomato. Serve with crusty bread.

VARIATION

• Try adding 2 tablespoons of dry vermouth, such as Martini, to the soup in step 5, if you wish.