1/2 c. unsalted butter
2 shallots, minced
1 tsp. all-purpose flour
1 bunch watercress, rinsed, patted dry, tough stems removed
1/4 c. fresh lemon juice
1/4 tsp. freshly ground pepper
1/4 tsp. salt

In large skillet, over medium heat, melt butter. Add shallots, saute for 2 minutes. Stir in flour until blended. Cook 1 minute. Add 1/2 the watercress; saute briefly, just until wilted. Place sauteed watercress mixture in blender; add the remaining watercress and lemon juice, pepper and salt. Puree, serve immediately as dipping sauce for 2 warm artichokes. Serves 2.