Scalloped Artichokes

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.

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