Puree of Jerusalem Artickokes

Peel the artichokes and cut into half. Put the artichokes in a saucepan, just cover with milk, and simmer for about 15 minutes until soft.

Drain the Jerusalem Artichokes in a colinder retaining the cooking milk. Put the artichokes in a blender, slowly blend carefully adding enough of the cooking milk until it is a thickish sauce.

Take the purée out of the blender, put in a small saucepan and season to taste with salt and pepper. Add the double cream, recheck the consistancy and re-season to taste if need be.

Reheat when required. Carefully put on serving plates and add other ingredients on top.