Creamed Jerusalem artichokes

• 2 tbsp. butter
• 2 cloves of garlic, peeled and crushed
• 1 small leek, white and light green parts only, finely sliced
• 2 shallots or small onions, finely diced
• ½ bunch of fresh tarragon, leaves stripped and finely chopped
• 300ml double cream
• 500g Jerusalem artichokes, peeled and sliced 3mm thick
• salt and ground white pepper

METHOD

1. Melt the butter in a large, wide pan. Add the garlic, leeks and onions and cook for about 10-15 minutes until softened. Add the artichoke slices, pour in the cream and add most of the tarragon, reserving a little for garnish. Stir everything well, bring it to the boil then turn the heat down a little – to a steady bubble.

2. Cook for about 10-15 minutes again, stirring occasionally, until the artichoke slices are barely tender. Season generously with salt and white pepper.

3. Preheat the oven to 180C/350F/gas 4. Brush a large pie or flan dish with a little butter. Drain the artichoke slices out of the cream with a slotted spoon, in batches, and transfer to the flan dish. Press them down to compact a little. In the unlikely event that most of the cream was drained off, add a couple of tablespoons to spread on the artichokes.

4. Cover the dish with foil and bake for 40 minutes. Uncover and turn the heat up to 190C/400F/gas 5. Cook for 10-15 more minutes until the dish browns on top. rest for a few minutes before serving.

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See also

Another artichoke gratin

Celeriac gratin