Artichoke Puree

450 g/1 lb Jerusalem artichokes, peeled and
thickly sliced
salt
1 teaspoon seine vinegar
1 tablespoon skimmed milk powder
freshly ground black pepper
pinch of grated nutmeg

Place the artichokes in a saucepan of boiling salted water with the vinegar added. Simmer for about 20 minutes until tender. Drain, reserving the cooking liquid, and allow to cool slightly.

Work die artichokes to a puree in a blender with I tablespoon of the cooking liquid. Add.a little more liquid if necessary. Alternatively, rub them through a sieve.

Add the skimmed milk powder, salt and pepper to taste and nutmeg. Blend again until smooth. Return to the saucepan and dry off the puree slightly, stirring continuously.

Spoon smooth mounds of purée on to hot plates and serve with grilled steaks or lamb chops. SERVES 4