Recipe By : Classical Southern Cooking, p. 205
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 pounds jerusalem artichokes -- boiled
1 tablespoon unsalted butter
1/2 cup heavy cream
salt and black pepper
Artichokes should be boiled until just tender (about 10 m inutes).
As soon as they are just tender, drain and quickly peel them.
You may let tghem cook just enough to handle, but don't let them
get cold, and under no circumstances should you put them in cold
water to hasten their cooling.
Wipe and dry the kettle that they were boiled in and put in the
whole artichokes, the butter, and the cream. Return to medium
heat. Cook, tossing them frequently until the cream has thickened
and lightly coats the vegetables, about 3 to 4 minutes. Season to
taste with salt and black pepper. Transfer to a warm serving dish
and serve at opnce.
