---------- 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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