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
