---------- Recipe via Meal-Master (tm) v8.02

     Title: ARTICHOKE GRATIN
Categories: Vegetables
     Yield: 4 servings

   3/4 lb Jerusalem artichokes
          -- thinly sliced
          -- (prepared weight given)
          Salt
          Pepper
          Crushed garlic
     7 fl 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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