Heat the olive oil in a large saucepan over medium heat. Add the celery, garlic, onion, salt, and pepper. Cook till the onions are translucent.Add artichoke hearts and chicken stock and bring to a boil. Reduce heat and simmer until the artichoke hearts are tender (15 minutes). Allow it to cool slightly.

Puree the soup a cup at a time in a blender until smooth. Add the spinach and dill to the last cup. Return the soup to the stove. Warm over low heat and adjust seasoning to taste.

Ladle the soup into bowls. Squeeze a lemon wedge over each bowl of soup before serving.

**** You can add a tablespoon of goat cheese or Greek yogurt garnished with chives if you want.

SERVES 4