Jerusalem Artichokes with Fine Herbs

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 shallots, finely chopped
  • 1 clove of garlic, finely chopped
  • 25g/1oz butter
  • 1 tbsp flour
  • 300ml/½ pint milk
  • pinch of grated nutmeg
  • ½ tbsp chopped chives
  • 1 tbsp chopped parsley


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 ¼ teaspoon of pepper, chives and most of the parsley, and stir into the artichokes. Sprinkle remaining parsley over the whole mixture.