Recipe - Basic Boiled Jerusalem Artichokes

2 pound Jerusalem artichokes
Salt
Ulsalted butter; melted

1. Wash and gently scrub the artichokes under cook, running water. If they
have just come out of the refrigerator, let them until they warm to room
temperature, about an hour.

2. Put just enough cold water to cover the artichokes in a kettle that
will comfortably hold them. Turn on the heat to mediumhigh and bring the
water to a boil.

3. Throw in a small handful of salt and add the artichokes. Let the water
return to biling and reduce the heat to medium. Simmer, uncovered, until
they are to the level of tenderness that the individual recipe requires. To
eath them plain or in salads, they should be just tender and may take as
little as 10 minutes ; for creamed, or mashed, artichokes, they should be
as soft as boiled potatoes and may take as long as half an hour.

4. Drain them well and serve warm with lots of melted butter following a
recipe for mashed potatoes.
Recipe By : Extracted from Classical Southern Cooking, p. 204

Posted to MCRecipe Digest V1 #274

Date: Sat, 02 Nov 1996 17:19:56 0600

From: Lou Parris lbparris@earthlink.net