Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Remove the root and tip of the onion, then cut in half and peel the outer layer. Slice very thinly.

Mince the garlic using a chef’s knife or alternatively, a An extra fine grater typically used on citrus, ginger, garlic or hard cheeses. Watch those fingertips!rasp or microplane.

Grate the asiago cheese.

Remove any large stems from the dill and discard. Chop the remaining dill.

In a large pot over medium heat melt the butter. Once butter is melted, add the onions and cook for 5 – 10 minutes until softened and just beginning to brown. Add the garlic and cook for another 1 to 2 minutes until fragrant.

Add the artichokes and vegetable stock and turn heat to a high. Bring to a boil, then turn the heat down low to simmer for 15 – 20 minutes.

Once the soup has simmered and artichokes are soft, blend in batches using a high speed blender and pass through a fine mesh strainer.

Stir in the asiago, cream and dill and adjust seasoning.