Jerusalem Artichokes

Jerusalem Artichokes
Research indicates that this vegetable never came from Jerusalem at all, but in fact was imported from the New World in the early 17th Century. Its name is an English corruption of the Spanish “gerasol” which means ‘turn to the sun’. The plant is indeed a member of the Sunflower family.
This is the first time I have ever grown artichokes. I feel well rewarded, harvesting two buckets from 4 tubers in early November. The plants grew quickly and reached about 8 feet in height. In late summer, they were crowned with lots of small yellow sunflowers.

Theodora Fitzgibbon in her West Country Cookery book gives a recipe for artichokes in cream:
1lb artichokes 3-4 tablespoons double cream
Salt & pepper 3 tablespoons breadcrumbs
4 tablespoons chicken stock 1 tablespoon butter
Wash the artichokes and boil in water for about 10 minutes until soft but not mushy. Drain well and peel off the skins. When cool, slice fairly thickly and put into a greased ovenproof dish. Season well and pour the stock over them, then the cream and finally top with the breadcrumbs and dot with the butter. Bake at 180 ?C for about 25 -30 minutes.