How to Make It
Heat 1 tablespoon oil in a large saucepan over medium-high. Add shallots and garlic to pan; cook, stirring occasionally, until tender, 3 to 4 minutes. Add stock and artichokes; bring to a boil. Reduce heat to medium, and simmer until artichokes are very tender, about 5 minutes.
Place artichoke mixture, tofu, and peas in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid. Process until smooth, about 45 seconds. Return mixture to saucepan; stir in half-and-half, salt, and pepper. Heat over medium until warmed through.
Divide soup among 4 bowls. Top each with 1 tablespoon crème fraîche. Drizzle with remaining 1 tablespoon oil, and top with parsley.