Ingredients
Ingredients
100g potatoes, grated skin and all
8 spring onions, chopped
500ml reduced-salt vegetable (or chicken) stock
2 x 85g bags watercress, a few sprigs reserved
150ml buttermilk
5 canned artichoke hearts, rinsed to remove excess salt, 1 chopped
Direction
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.