Boiled Jerusalem Artichokes

• 1½–2 lb. Jerusalem artichokes
• white vinegar or lemon juice
• salt
• ¾

Scrub, scrape and rinse the artichokes, using 1 teasp. of white vinegar or lemon juice in each water to keep the vegetable white. Put into sufficient boiling, salted water to cover the vegetable, adding 1 teasp.