Title: Artichoke gratin
 Categories: Side dish, Vegetables
      Yield: 4 Servings
 
    3/4 lb Jerusalem artichokes
           -- thinly sliced
           -- (prepared weight given)
           Salt
           Pepper
           Crushed garlic
      7 fl Stock
           Butter
           Cream; hot
           Parsley; chopped
 
  Put the sliced artichokes into a well-buttered gratin dish or shallow
  flameproof casserole, seasoning with the salt, pepper, and the merest
  hint of crushed garlic between layers.  Press down firmly, pour on
  the stock and dot with butter.  Cook in a moderate oven or over a
  gentle flame until the vegetables are tender but not disintegrated
  and most of the liquid has been absorbed.  Drizzle on some hot cream
  and let it slither down between layers.  Warm through briefly and
  serve sprinkled with parsley.