Jerusalem Artichokes with Fine Herbs

Name: Jerusalem Artichokes with Fine Herbs
Ingredients: 1 clove of garlic, finely chopped; 25g/1oz butter; 1 tbsp flour; 300ml/½ pint milk; 450g/1 lb artichokes, peeled and rinsed; salt and freshly ground pepper; 2 shallots, finely chopped; 1 tbsp chopped parsley; ½ tbsp chopped chives; pinch of grated nutmeg

Appears in

Two Fat Ladies

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.

Ingredients

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

Side dish
Spicy
Vegetarian

Method

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,