Heat the oil in a medium saucepan. Add the artichokes and shallot and sauté for a few minutes, to soften.
Add the white wine and heat for a further two minutes.
Pour in the vegetable stock, bring to the boil and then reduce the heat and simmer gently for 10-15 minutes.
Add the cream and then, using a hand blender, blend until smooth.
Meanwhile, for the pheasant garnish, heat one tablespoon of olive oil in a separate pan. Add the pheasant thighs and cook for 4-5 minutes on each side, until crisp and thoroughly cooked.
In a separate pan, add the sliced shallot and sauté for 3-4 minutes until golden and crisp.
To serve, ladle the soup into a bowl. Place the pheasant thighs in the middle and scatter the crispy shallots on top.
