Artichoke Gratin

• 3/4 pound jerusalem artichokes thinly sliced
• 1 x salt
• 1 x black pepper
• 1 x garlic crushed
• 7 fl stock
• 1 x butter
• 1 x cream hot
• 1 x parsley leaves chopped

1. 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.
2. Press down firmly, pour on the stock and dot with butter.
3. 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.
4. Drizzle on some hot cream and let it slither down between layers.
5. Warm through briefly and serve sprinkled with parsley.

artichokes, salt, black pepper, garlic, stock, butter, cream hot, parsley

Taken from recipeland.com/recipe/v/artichoke-gratin-3406 (may not work)