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Recipe Name: Artichoke Gratin Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 4

3/4 Pound(s) Jerusalem artichokes
thinly sliced
prepared weight given
Crushed garlic
7 stock
Cream, hot
Parsley, chopped
1988 ped for you by Karen Mintzias
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 From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 268
Calories From Fat: 203
Total Fat: 23g
Cholesterol: 61mg
Sodium: 79.6mg
Potassium: 381.8mg
Carbohydrates: 15.5g
Fiber: 1.5g
Sugar: 8.2g
Protein: 2.1g

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