Artichoke Gratin
Yield
4 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
jerusalem artichokes
thinly sliced |
* |
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
garlic
crushed |
*
|
| 7 | fl |
stock
|
*
|
| 1 | x |
butter
|
*
|
| 1 | x |
cream
hot |
*
|
| 1 | x |
parsley leaves
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
jerusalem artichokes
thinly sliced |
* |
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
garlic
crushed |
*
|
| 7 | fl |
stock
|
*
|
| 1 | x |
butter
|
*
|
| 1 | x |
cream
hot |
*
|
| 1 | x |
parsley leaves
chopped |
*
|
Directions
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.
