In a medium saucepan, heat the oil over low heat, add the artichoke and a pinch of salt and sweat for 15 minutes or until tender without colouring. Add the water and simmer for 5 minutes.
Remove from the heat and tip the contents of the pan into an upright blender. Blend on high speed for 5 minutes or until silky smooth. Check the seasoning and pass through a fine sieve. Store, covered with a piece of baking paper to prevent a skin forming, in an airtight container.
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