1. Clean and prepare the artichokes. Peel and trim the stem of the first artichoke. Trim any tough parts from around the stem and the base. Place clean artichokes hearts in a bowl and then cover with the lemon juice.
2. Heat the olive oil in a soup pot over a medium high heat. Add the leeks and the shallots and cook for 10 minutes until softened.
3. Sprinkle in the bay leaf, crushed red pepper flakes, garlic, thyme and salt together. Cook for 1-2 minutes until the garlic becomes fragrant. Add in the water and bring to the boil. Add in the prepared and drained artichokes, bringing the soup to a rapid simmer. Cook uncovered until the artichokes become tender, after about 1 and a 1/2 hours. Blend the soup using a hand blender, stir in the chopped parsley and serve.