Jerusalem Artichokes

• 1 kg (2 lbs) Jerusalem artichokes
• 100 g (3½

Peel and wash the artichokes, then cut them into quarters and blanch them in boiling salted water for 5 minutes. Wash them under cold water. Melt the butter in a heavy saucepan or casserole dish, add the artichokes, season with pepper and turn them with a wooden spoon, coating them with the butter. Add the chicken stock, thyme, bay leaf and garlic, and cook over a low heat. When the artichokes