This is a delicious vegetable dish, particularly good with poultry or even game. I love it, although its disadvantage is that it tends to create quite a lot of wind, but never mind.
Cut the artichokes into evenly sized pieces, cover with water in a saucepan, add a teaspoon of salt, bring to the boil and simmer for about 30 minutes. Check to see if they are cooked, then strain. Meanwhile melt the butter in a saucepan, cook the shallots and garlic gently until they are soft but not coloured. Blend in the flour with a wooden spoon, add the milk gradually, stirring constantly, then add the grated nutmeg. When the sauce has thickened to a nice consistency add a
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.