In a saucepan, add butter and melt over medium heat.
Add shallots and cook for a couple minutes until golden, stirring occasionally.
Pour in chicken broth and let simmer on med low for about 5 minutes.
Mix in Cream Cheese spread and let melt and combine.
Finally, add chopped artichoke hearts.
Season with salt and pepper.
Remove from heat and blend with an immersion blender (or pour into a blender) until smooth and creamy. Blend well!
Serve in a soup bowl with a couple Parmesan bread slices on the side.