Gratinéed Jerusalem Artichokes
These artichokes are, as you probably know, nothing to do
with the other sort.
They resemble heavily misshapen potatoes or fresh root
ginger.
Their unique and delectable flavour makes splendid soups,
especially when puréed with chicken stock.
Serves : 4 – 6
Ingredients:
450g / 1lb Jerusalem
Artichokes
Salt
4 tbsp / 50g / 2oz Butter
3 tbsp Freshly Grated Parmesan Cheese
Freshly Grated Black Pepper
Instructions:
- Preheat
the oven to 400°F / 200°C / Gas Mark 6.
- Scrub
the artichokes
in a robust fashion and cut away any darker patches of skin. (There is no
need to peel them.)
- Drop
the artichokes
in boiling salted water - cover well - and cook for 10 minutes. They
should be firm but easily biteable. Remove them from their cauldron, drain
and slice thinly.
- Grease
a baking dish with a little of the butter and layer
it with the artichokes.
Dot the rest of the butter
over the top.
- Sprinkle
with parmesan
and a stiff measure of pepper.
- Bake
them until the cheese
and butter form
an enticing brown crust. Serve very hot.
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