FRIED ARTICHOKES
Boil as directed, but do not quite finish cooking; let them cool, slice them and fry in melted butter, adding 1 teaspoon of chopped parsley just before removing from the pan.
FRENCH FRIED JERUSALEM ARTICHOKES
Scrape and wash 1 quart of Jerusalem artichokes, cut in slices lengthwise, and fry in a frying basket in hot vegetable fat or oil until a golden brown. Serve with a sprinkling of lemon juice, or with Dutch butter and browned crumbs.
JERUSALEM ARTICHOKES TARTARE
Select small artichokes, or cut them round with a patent cutter, roll them in yolk of egg and then in fine crumbs, place in a frying basket, and fry in hot vegetable fat until a golden brown. Serve very hot, garnished with parsley, and with a tureen of sauce Tartare. Serve alone after soup.