PREHEAT oven to 375 degrees F and line a baking sheet with foil.
TOSS artichoke hearts, celery, shallots, and garlic on baking sheet with olive oil, lemon juice, and salt and pepper to taste. Sprinkle evenly with fresh thyme leaves. Spread into an even layer and bake for 55 minutes, tossing halfway through.
ADD slightly cooled vegetables to a blender, along with coconut cream and vegetable broth. Blend until smooth and creamy and refrigerate for 3-4 hours.
SERVE gazpacho chilled, season with salt & pepper to taste, and garnish with additional fresh thyme leaves.