Name: Jerusalem Artichokes
Ingredients: 1 gallon cold water; 2 tablespoons salt; Jerusalem artichokes

Jerusalem Artichokes

Ingredients

1 gallon cold water
2 tablespoons salt
Jerusalem artichokes

Directions

Wash the artichokes and peel them.
Shape the artichokes nicely and drop them into salt water to prevent browning.
In a saucepan, combine the artichokes with 1 gallon of cold water and 2 tablespoons of salt.
Boil until tender, about 20 minutes after reaching a boil.
Drain and serve with a nice white sauce.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.