Traditional Scottish Cookery/Theodora Fitzgibbon 1995

Artichokes, Jerusalem, Scalloped (Recipe from Lady Forbes 1867-1953)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4


INGREDIENTS:
1-1/2 lb (700g) Jerusalem artichokes 1 teaspoon vinegar salt and freshly ground black pepper
1/2 pint (1/4 litre) beef stock 3-4 tablespoons cream 2 oz (50g) breadcrumbs
1 oz (25g) butter (or margarine)



1 Wash and peel the artichokes, putting them into water with a little vinegar in it to stop them going brown. Parboil them in boiling salted water and when cold cut them into thin slices. Put them in an oven-proof dish with the beef stock, season to taste and add a little cream.
2 Sprinkle the breadcrumbs on the top, dot with the butter and bake at 350 F. (180C) or gas mark 4 until it is a pale brown on top.

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