2 lb 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 medium-high
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
