4 fresh artichokes, peeled, halved and rubbed with lemon (to prevent browning)
½ cup of yams (the white-fleshed variety), peeled and cut small
2 garlic cloves
1 shallot, chopped
¼ cup water
¼ cup butter
1 tbsp fresh lemon juice
Place all the ingredients, except the salt and pepper, in a saucepan. Bring the ingredients to a boil then simmer on low until the artichokes and yams are tender.
Transfer the solids to a food process and reserve the liquid. Process with enough of the liquid to make a smooth puree.
Season to taste with salt and white pepper.