1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes. 2. Add minced garlic and cook for another minute until fragrant, being careful not to burn it. 3. Pour in the vegetable broth and add the drained and rinsed artichoke hearts. Bring the mixture to a simmer. 4. Reduce heat to low, cover, and cook for 10-15 minutes, allowing the flavors to meld and the artichokes to become very tender. 5. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Be cautious when blending hot liquids. 6. Return the pureed soup to the pot. Stir in the heavy cream and lemon juice. Heat gently until warmed through, but do not boil. 7. Season with salt and freshly ground black pepper to taste. Adjust lemon juice if desired. 8. Ladle the Classic Lemony Tuscan Artichoke Soup into bowls, garnish with fresh chopped parsley, and serve warm.