Jerusalem Artichokes with Fine Herbs

Appears in
Two Fat Ladies: Full Throttle

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

  • About

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.


  • 450g/1 lb artichokes, peeled and rinsed
  • salt and freshly ground pepper
  • 2


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,