Artichokes
Ingredients
Directions
Prepare
Peel the Jerusalem artichokes.
Bring a pot of water to a boil and add salt.
Add the artichokes to the boiling water.
Cook and serve
Boil until tender, about 20 minutes.
Drain the water and serve.
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.
Explore the science
What each ingredient does
- Jerusalem artichokes
- The tuber becomes soft and mildly sweet as it cooks through in boiling water.
The step that matters
Boil until tender. Artichokes left too long in the water turn mushy and waterlogged, while undercooked ones stay firm and starchy in the centre. Test them with a knife or fork to judge when they are done.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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