Disguised in this manner, the Jerusalem artichoke, which is apt to be a somewhat painfully uninteresting vegetable, is hardly recognisable and will be extremely palatable even to those who fight shy of it because of the manner in which it is usually served.


2 lbs. of Jerusalem artichokes, 1 lb. of tomatoes, stock, oil or butter, garlic, onion, thyme and fennel.


Boil the artichokes in good stock, and drain well. Put a little oil or a few spoonfuls of butter in a deep frying-pan, and when melted, put in the tomatoes and artichokes, sliced or quartered, the finely chopped onion and herbs and the garlic. Season well with salt and pepper. Cook for about 20 to 30 minutes, mixing well.