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Artichoke gratin
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| Artist: |
_ |
| Categories: |
Artichoke, Side-dishes, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 3/4
| lbs | Jerusalem artichokes | | | -- thinly sliced | | | -- (prepared weight given) | | | Salt | | | Pepper | | | Crushed garlic | | 7
| fl oz | Stock | | | Butter | | | Cream, hot | | | Parsley, chopped |
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Procedures:
| 1 | 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. | | 2 | Press down firmly, pour on the stock and dot with butter. | | 3 | 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. | | 4 | Drizzle on some hot cream and let it slither down between layers. | | 5 | Warm through briefly and serve sprinkled with parsley. |
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