Mrs Beetons Vegetables Revisited
Boiled Jerusalem Artichokes
Jerusalem Artichokes
To each 4.55lt (8 pints) Water allow:
1 tbsp (heaped) Salt
Wash, peel and shape the artichokes in a round or oval form.
Put into a saucepan with enough cold salted water to cover them.
Let them boil gently until tender.
Take them out, drain them and serve in a napkin, or plain, whichever mode is preferred.
Serve in a tureen of melted butter or cream sauce, a little of which may be poured over the artichokes if they are not served in a napkin..
BOILED JERUSALEM ARTICHOKES
1084. INGREDIENTS - To each 1 gallon of water allow 1 heaped tablespoonful of salt; artichokes.
Mode - Wash, peel, and shape the artichokes in a round or oval form, and put them into a saucepan with sufficient cold water to cover them, salted in the above proportion. Let them boil gently until tender; take them up, drain them, and serve them in a napkin, or plain, whichever mode is preferred; send to table with them a tureen of melted butter or cream sauce, a little of which may be poured over the artichokes when they are not served in a napkin.
Time - About 20 minutes after the water boils.
Average cost, 2d. per lb.
Sufficient 10 for a dish for 6 persons.
Seasonable from September to June.
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