---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetables
       Yield: 4 servings
     3/4 lb Jerusalem artichokes
            -- thinly sliced
            -- (prepared weight given)
            Crushed garlic
       7 fl Stock
            Cream; hot
            Parsley; chopped
   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.  Press down firmly, pour on the stock and
   dot with butter.  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.  Drizzle on some hot cream and let it slither down between
   layers.  Warm through briefly and serve sprinkled with parsley.
   Source: Philippa Davenport in “Country Living” (British), November 1988.
   Typed for you by Karen Mintzias