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Nutrition: per serving

  • kcal214
  • fat10g
    low
  • saturates2g
  • carbs17g
  • sugars8g
  • fibre8g
  • protein9g
  • salt2.3g

Method

  • 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.

Recipe from Good Food magazine, August 2014

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