Ingredients:

• 1 1/2 lbs Jerusalem Artichokes
• Salt
• Water
• Lemon Juice
• Breadcrumbs for the top
• 1/2 oz butter
• 1/2 oz flour
• 1/2 pint of milk
• 4 ozs grated mature cheddar cheese
• 1/2 teaspoon djon or english mustard

Method:

Scrub and peel the artichokes.  Drop into a pan of salter water to which has beed added a little lemon juice.  Boil gently until just tender. Drain well and turn into a ovenproof dish.

Make the cheese sauce by melting the butter in a pan and adding the flour.  Blend well and let the roux cook for a minute of two over a low flame.  Add the the milk, 3 ozs of the grated cheese and mustard along with salt and pepper and stir constantly until the sauce thickens.

Pour the cheese sauce over the artichokes, sprinkle the top with breadcumbs and the other 1 oz of grated cheese and brown under a hot grill or the the top part of an hot oven for about 20 minutes.  Serve piping hot.