Categories: Vegetables 
      Yield: 4 servings 
  
    3/4 lb Jerusalem artichokes                     Crushed garlic 
           -- thinly sliced                    7 fl Stock 
           -- (prepared weight given)               Butter 
           Salt                                     Cream; hot 
           Pepper                                   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. 
   
  Source: Philippa Davenport in "Country Living" (British), November 1988. 
  Typed for you by Karen Mintzias