artichoke gratin

Categories
Side dish
Vegetable
British
Yield
4 servings
MeasureIngredient
¾ pounds Jerusalem artichokes thinly sliced (prepared weight given)
  Salt
  Pepper
  Crushed garlic
7 fluid ounce Stock
  Butter
  Cream; hot
  Parsley; chopped

Put the sliced artichokes into a well-buttered gratin dish or shallow flameproof casserole, seasoning with the salt, pepper, and the merest hint of crushed garlic between layers. Press down firmly, pour on the stock and dot with butter. Cook in a moderate oven or over a gentle flame until the vegetables are tender but not disintegrated and most of the liquid has been absorbed. Drizzle on some hot cream and let it slither down between layers. Warm through briefly and serve sprinkled with parsley.

Source: Philippa Davenport in "Country Living" (British), November 1988. Typed for you by Karen Mintzias

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