• 1 tablespoon lemon juice
• 2 lb. (1 k.) Jerusalem artichokes</

Put the lemon juice into a basin of cold water. Wash the artichokes; peel and put them at once in the acid water in order to keep them white. Melt the butter in a saucepan, and as soon as it is hot drain the artichokes well and add them to the butter with the onion peeled and sliced. Sprinkle with salt and pepper, and cook gently for 5 minutes, turning them: they must not brown at all.