It is a pleasure to use two types of artichoke in this way, as they are similar in flavour, but totally different in texture. Serve with a steamed green vegetable, or raw grated carrots in lemon juice.
Steam the globe artichokes for 30-40 minutes, discard the leaves and choke, but reserve the bottoms. Slice into quarters and place in a 1-litre/2-pint/1-quart pie dish. Clean but do not peel the Jerusalem artichokes and chop coarsely. Boil in a little salted water for 8 minutes. Drain and add to the globe artichokes. Pre-heat the oven to 200°C/400°F/Gas mark 6. Make a roux from the butter and flour, then add the wine, cheese, parsley, mace, bay leaves and seasoning. Stir until you have a smooth sauce and pour in just enough to cover the vegetables. Roll out the pastry to fit the top of the pie and bake for 30 minutes.