You have most of the ingredients in your pantry! Just pick up some artichoke hearts, a lemon and a juicy orange and you'll be all set to make this yummy soup! Adapted from Moosewood Restaurant New Classics cookbook.
Warm up the olive oil in a nonreactive soup pot. Add onions, potatoes, carrots, celery, salt, and bay leaves and saute on medium heat 10 minutes, stirring often. Add stock and bring to boil; then lower heat, cover, and simmer for about 15 minutes.
Add artichoke hearts, sherry, and saffron to soup pot and continue simmering for 5 minutes.
Now stir in the lemon juice, orange juice, and orange peel, simmer for another 5 minutes. Season to taste with black pepper. Remove and discard bay leaves.
Serve garnished with the parsley and thin slices of fresh lemon. Enjoy!