- STEP 1
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.
- STEP 2
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.