SERVES 4 450 g/1 lb Jerusalem artichokes, scraped and sliced 50 g/2 oz/ 1/2 2cup butter or margarine 300 ml/1/2pt/l1/2cups milk 40 g/3A oz/ l3 tbsp plain (all-purpose) flour
Salt and freshly ground black pepper
2.5 ml/1/2tsp dried mixed herbs 50 g/2 oz/ 1/2 2cup Cheddar cheese, grated
50 g/2 oz/1/2 cup breadcrumbs
Boil the artichokes in lightly salted water for 15 minutes. Drain. Meanwhile, grease a shallow ovenproof dish with 15 gPA oz/1/2 tbsp of the butter. Whisk the milk and flour together in a saucepan. Add the remaining butter and bring to the boil, whisking all the time. Stir in a little salt and pepper and the herbs and cook for 2 minutes, stirring with the whisk. Turn the cooked artichokes into the prepared dish. Pour the sauce over. Mix the cheese and breadcrumbs together and sprinkle over. Bake in a preheated oven at 190°C/375°F/gas mark 5 for about 30 minutes or until golden on the top.