Jerusalem Artichokes

Preparation info

    • Difficulty


    • Ready in

      15 min

Appears in

Modern Cookery for Private Families

By Eliza Acton

Published 1845

  • About


Wash the artichokes, pare them quickly, and throw them as they are done into a saucepan of cold water, or of equal parts of milk and water; and when they are about half boiled add a little salt to them. Take them up the instant they are perfectly tender: this will be in from fifteen to twenty-five minutes, so much do they vary in size and as to the time necessary to dress them. If allowed to remain in the water after they are done, they become black and flavourless. Melted butter should always be sent to table with them.