INGREDIENTS

INSTRUCTIONS

Scrub the artichokes thoroughly (but don't peel them see above) and
blanch till barely tender that is, plunge them in fiercely-boiling
salted water for about 5-8 minutes depending on size. Drain, put them
back in the saucepan and run cold water over them for a few minutes
and drain again. Cut into thin slices and dry with kitchen paper.  Melt
the margarine in a large pan, add the artichoke slices and saut  for 15
minutes, taking care to prevent sticking. Remove from heat,  cover and
set aside. Meanwhile, melt the rest of the margarine in  another small
saucepan. Skin and freshly chop the onion, skin and  crush the garlic
and add to the pan together with the juniper  berries. Saut for 10
minutes, taking care not to let the onion brown.  Sprinkle the flour on
while stirring continuously and continue  cooking gently for a few
minutes before adding the soya milk a little  at a time till you have a
thinnish sauce. Allow to simmer gently to  mature flavours and cook the
flour before removing from heat and  seasoning to taste. Arrange the
Jerusalem artichokes on a warmed  serving dish, pour the juniper berry
mixture over them and serve.  Converted by MC_Buster.  NOTES :
Jerusalem artichokes are so knobbly they can be a pain to  clean, but
use an old toothbrush and it's easier than cleaning your  teeth. If you
can't get Jerusalem artichokes, or just for variety,  try this recipe
with cauliflower, broccoli or French beans instead.  The delicate
flavour of juniper berries will lift them all into the  gourmet
category. Allow 1 hour to prepare.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 310
Calories From Fat: 178
Total Fat: 20.2g
Cholesterol: 0mg
Sodium: 243.3mg
Potassium: 756.3mg
Carbohydrates: 31.3g
Fiber: 3g
Sugar: 16.8g
Protein: 3.8g