Artichokes Au Gratin
|Jerusalem artichokes||1 Pound|
|Mushrooms||4 Ounce, washed and chopped|
|Onion||1 , peeled and diced|
|Freshly ground black pepper||To Taste|
|Single cream||2 Tablespoon|
|Fresh breadcrumbs||1 Ounce|
|Cheese||1 Ounce, grated|
Peel the artichokes and place in a saucepan with the milk, water and salt.
Bring to the boil slowly and simmer for 10 minutes or until tender.
Arrange in a casserole, cover with the mushrooms and onions.
Melt the butter in a saucepan, add flour to make a roux, then pour in 450 ml (3/4 pint) of the artichoke liquid, stir well until you have a thin sauce, season well.
Pour into the casserole and cook in the oven, covered, for 15 minutes.
Remove the lid, sprinkle with the cream, breadcrumbs and grated cheese, return to the oven for a further 15 minutes.