Prepare the artichokes as in above recipe, arrange them in a large baking dish, or in small individual dishes, cover them with white sauce, sprinkle the top with grated cheese and crumbs, and put them in the oven a few minutes to brown.
JERUSALEM ARTICHOKES WITH TOMATO SAUCE
Prepare the artichokes as in the first recipe, but instead of using melted butter use a little tomato sauce, and sprinkle the artichokes with browned crumbs, and let heat a few moments in the oven before serving. This also is a dainty dish to serve after the soup in individual gratin dishes.
JERUSALEM ARTICHOKES WITH FRENCH SAUCE
Prepare as directed, and in the water in which the artichokes are boiling put 1 large onion and a piece of celery finely chopped. After removing the artichokes take enough of the stock for a sauce, season it nicely, thicken with the yolk of an egg, and strain and pour over the hot artichokes and serve.
JERUSALEM ARTICHOKE FRITTERS
Boil the artichokes not more than fifteen minutes, cut them into strips ¼ of an inch thick, dry them, dip them in flour, and then in batter, and fry a golden brown in good butter.