In a medium soup pot on low flame add the olive oil. Smash the garlic cloves with the side of a chess knife and add them to the oil. Cook them until lightly golden all over, making sure not to burn them. Drain the artichoke hearts well and add them to the soup pot together with the thyme sprigs. Stir to combine and pour in the wine. Simmer for a few minutes until the wine is reduced by half then pour in the vegetable stock. Bring to a simmer and let the flavor merry on low flame for 10 minutes.

At the last minute stir in the cream and remove from flame. Discard the thyme sprigs and add half of the spinach to the soup then stir to combine. It will quickly wilt from the steam. Using a hand held blender puree the soup to your liking. I prefer a rustic texture so a buzz or two will do for me. Adjust seasonings to your taste with the sea salt and stir in the remaining spinach. Once wilted ladle the soup into bowls and drizzle some nice extra virgin olive oil on top. Sprinkle with the pine nuts, the chives, microgreens and red pepper flakes. Finish with the lemon zest on top.