Two 10-ounce celery roots (celeriac), ends trimmed, peeled and cut into 1-inch pieces
2 tablespoons unsalted butter, at room temperature
1 tablespoon kosher salt
1 pound frozen artichoke hearts, thawed
1/3 cup extra-virgin olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh thyme
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2/3 to 1 cup whole milk, at room temperature
1 tablespoon unsalted butter, at room temperature
1 teaspoon kosher salt
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