Creme d'artichaut

[mm84321]

I am following a recipe that calls for "creme d'artichaut". It is used to finish a risotto. I need maybe a tablespoon or two. Is there a source for this in NYC, or in the USA, for that matter. Or is it perhaps something that can be made at home? From what I've gathered, it is simply a puree of artichokes and skim milk. If anyone has any more information on this product, I would appreciate it.

[radtek]

Is there a French food-centric store in NYC? One that'll have condiments? Knowing me I'd try to make it.

Also I found a recipe for it http://www.recipebridge.com/g/179/818630/potage-creme-dartichaut-recipe and a jar can be ordered on Amazon http://www.amazon.com/Artichoke-Cream-DArtichaut-Martin-toasts/dp/B008GU3C6U.

[Kerry Beal]

Here is one.

[mm84321]

Thank you for the suggestions. I have come to the conclusion that "créme" of something does not always refer to cream, as in créme liquide. For example, I have encountered "créme d'anchois" and "créme de sardine" (anchovy paste and sardine paste, respectively). I found a very delicious artichoke spread at the market today which I will use, since I assume that is what the recipe is referring to.