Sauté the onions and fennel in olive oil in an 8 quart stock pot. When softened add 1 teaspoon salt and the garlic. Add the white wine and cook down to the softened vegetables. Add the potatoes.

Cover with the stock and bring to a boil. Reduce heat to medium low and simmer 20 minutes. Potatoes should be softening.

Add the frozen artichoke hearts and the preserved lemon. Cook on medium low for another 15 minutes.

Purée the soup until smooth and velvety. I use an immersion blender right on the stove in the pot I cooked it in- this way there's fewer dishes. But a blender or food processor work just as well- just process in batches.

Return to the pot for a final seasoning and cook for a few more minutes.

You can serve it as is, but due to the color, it doesn't look as good as it tastes. To serve it for guests I slice artichoke bottoms thinly and layer on top with parsley and serve it with brioche rolls - perfection. Or I make artichoke gremolata.