- 100g potato, grated skin and all
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 8 spring onions, chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 500ml reduced-salt vegetable (or chicken) stock
- 2 x 85g bags watercress, a few sprigs reserved
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- 150ml buttermilk
There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…
- 5 canned artichoke hearts, rinsed to remove excess salt, 1 chopped
Put the potato and spring onions in a pan and pour over the stock. Cover and cook for 5 mins until the potato is tender.
Add the watercress, stir until wilted, then blitz with a hand blender or in a food processor until completely smooth. Add the buttermilk and the 4 whole artichokes and blitz again. Top with the chopped artichoke and watercress sprigs just before eating.