Woman's Institute Library of Cookery. Volume 2: Milk, Butter and Cheese; Eggs; Vegetables

by Woman's Institute of Domestic Arts and Sciences

JERUSALEM ARTICHOKES AND THEIR PREPARATION

19. JERUSALEM ARTICHOKES are tubers belonging to the sunflower family. In appearance they resemble potatoes to some extent, but, as a rule, they are neither so large nor so smooth. The inside texture of this vegetable is more moist and not so mealy as that of the Irish potato. Jerusalem artichokes are easy to grow and are very prolific, so that if any one is fond of them they will be found to be a profitable crop. For table use, they are prepared in much the same way as potatoes.

20. CREAMED ARTICHOKES.--A common method of preparing Jerusalem artichokes is to cream them. Wash and peel the desired number of artichokes and cut them into 1/2-inch dice. Put these to cook in boiling salted water and cook until tender enough to be pierced with a fork. Drain off the water and dress with hot medium white sauce. Serve hot.

21. BUTTERED ARTICHOKES.--Another satisfactory way in which to prepare Jerusalem artichokes is to dress them with butter. Wash and peel the required number of artichokes and cut them into slices. Put these to cook in boiling salted water and cook until tender enough to be pierced with a fork. Drain off the water and dress with melted butter to which has been added a little chopped parsley. Serve hot.