Artichoke Gratin

1. 1

   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.

2. 2

   Press down firmly, pour on the stock and dot with butter.

3. 3

   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.

4. 4

   Drizzle on some hot cream and let it slither down between layers.

5. 5

   Warm through briefly and serve sprinkled with parsley.

No additional tips available.