Artichoke Heart Soup

1 Tbsp olive oil
1 c onions, thinly sliced
3 garlic cloves, minced or pressed
5 artichoke hearts (1 14-oz can)
1 c chopped tomatoes
2 c peas
8 c soup stock
1 Tbsp fresh lemon juice
1-2 Tbsp basil, chopped (1/2 tsp dried)
1 tsp salt
1/4 tsp black pepper

Saute onions and garlic in oil 5 minutes until lightly browned, stirring occasionally. Meanwhile, cut artichoke hearts into eighths. When onions are golden brown, add artichokes and cook 5 minutes, stirring. Stir in tomatoes and peas; simmer 5 more minutes. Add remaining ingredients. Increase heat to medium high and cook 10 minutes. Serve topped with grated Parmesan or Romano cheese and fresh chopped parsley.

NOTES
I think this is from a Moosewood Cookbook.
Untried.