Scalloped Artichokes
Jerusalem Artichoke (not to be confused with Globe Artichoke) are in season this month and make a tasty addition to any meal.
Try this recipe for a tasty alternative to plain boiled vegetables.
Serves 4
Ingredients
- 6 Jerusalem Artichokes - peeled and sliced
- 50g butter
- 50g breadcrumbs
- 300ml Bechamel sauce
Procedure
- Boil the artichokes in lightly salted water for 15 minutes, then drain.
- Butter four scallop shells (or soufflé dishes).
- Melt the remaining butter and stir in the breadcrumbs.
- Line the shells or dishes with about 2/3 of the breadcrumbs.
- Mix the artichokes with enough bechamel sauce to coat them well and season to taste with the cayenne pepper.
- Divide between the shells (or dishes) and top with the remaining breadcrumbs.
- Bake in a preheated oven at 180C/350F/Mark4 until golden brown on top.