I tried Jerusalem artichokes with white sauce this week, eager to explore a vintage recipe with a modern twist. The artichokes, when peeled and cut into pear shapes, were a delightful challenge. I found the process surprisingly meditative, and the resulting shapes added a touch of elegance to the dish. The white sauce, made from scratch, was creamy and comforting, a perfect foil to the earthy artichokes. One detail that surprised me was the separate boiling of the Brussels sprouts — it ensured they retained their vibrant green colour and crisp texture, a technique I'll definitely use again. This dish is perfect for the weeknight cook who wants to add a touch of sophistication to their meal without spending hours in the kitchen. The combination of earthy artichokes, creamy sauce, and crisp Brussels sprouts is a winner. Next time, I might experiment with a touch of nutmeg in the sauce for an extra layer of flavour. But as it stands, this recipe is a charming blend of old and new, a delightful addition to any modern cook's repertoire.