The two principal types of the Jerusalem artichokes are
First: Long with reddish skin,
Second: Round, knobby and white in color.
On the Continent they are frequently eaten raw, with just a plain seasoning of salt, pepper and vinegar; in fact, much as we eat the American radish. They are frequently made into soup.
The word Jerusalem is a queer cross of dialect from the Italian word girasole, meaning sunflower.
TO COOK
Soak the fruit in a bowl of cold water for two hours; then shake about in the water freely to remove all traces of sand. Plunge into boiling water and cook until tender; then drain. Serve in choice of following methods:
ARTICHOKE HOLLANDAISE SAUCE
Prepare artichoke as given above. Cut into pieces; then cook until tender; drain and lift each portion on a thin slice of toasted bread. Cover with Hollandaise dressing.