Creamy Artichoke Green Chile Soup

Ingredients

• For the crispy artichoke bits:
• 16 ounces frozen artichoke hearts
• 1/4 cup extra-virgin olive oil
• Kosher salt, to taste
• For the soup:
• 8 ounces frozen artichoke hearts
• 1 large onion (about 12 ounces)
• 3 garlic cloves
• 1 medium Russet potato (about 10 ounces)
• 2 poblano chiles (about 9 ounces)
• 2 tablespoons extra-virgin olive oil
• Kosher salt, to taste
• Cracked black pepper, to taste
• 4 cups vegetable stock (homemade or Better Than Bouillon) or water
• 1/4 cup raw cashews
• 1 tablespoon freshly squeezed lemon juice (about ½ lemon)

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