1Peel the artichokes and cut them into chunks.
2As you cut them, put them in a bowl of water with lemon juice.
3Melt the butter in a saucepan over a medium heat and add the onion.
4Add 2-3 tbsp water, cover and cook for 10 minutes.
5Add the drained artichokes and a add 2 cups of water. Cover and cook for 15 minutes more.
6Add the stock, nutmeg and cream, and more seasoning if necessary. Cook for another 10 minutes.
7Leave to cool and then purée in batches in a blender until the texture is smooth and creamy.