Jerusalem Artichoke, or Palestine Soup

Preparation info
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By Eliza Acton

Published 1845

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  • Artichokes, 3 lbs., boiled in water: 10 minutes.
  • Veal stock, 3 pints:


Wash and pare quickly some freshly-dug artichokes, and to preserve their colour, throw them into spring water as they are done, but do not let them remain in it after all are ready. Boil three pounds of them in water for ten minutes; lift them out, and slice them into