Jerusalem Artichokes Boiled

Topinambours Bouillis

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Jerusalem Artichokes
  • A Sauce a la Maitre d’Hotel, or a la Creme


Wash the artichokes in cold water and scrape them. Throw them into cold water and let soak for an hour or so. Take out and drain. Put them in a saucepan; cover with boiling water and let boil slowly until tender; watch carefully, as they will easily harden again. Serve with a Sauce a la Maitre d’Hotel or a Cream Sauce.