Jerusalem Artichokes With Parmesan

• 1 pound Jerusalem artichokes
• 1/4 cup heavy cream
• Coarse salt and freshly ground pepper to taste
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons unsalted butter

1. Preheat oven to 400 degrees.
2. Peel the artichokes and simmer in salted, boiling water until barely soft.
3. Remove and slice.
4. Arrange the slices in a buttered baking dish.
5. Pour on the cream and sprinkle with salt and pepper, Parmesan and pieces of butter.
6. Bake for about 20 minutes, or until lightly browned.

artichokes, heavy cream, salt, parmesan cheese, unsalted butter

Taken from cooking.nytimes.com/recipes/10068 (may not work)