Puree of Jerusalem Artichokes

Puree de Topinambours a la Creme

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 6 Artichokes
  • A Tablespoonful of Butter
  • Salt and Pepper to Taste

Method

Wash and skin the Artichokes, and boil until tender in a pint of water. Press them through a colander, and return to the fire in a saucepan in which you have placed a tablespoonful of butter, and salt and pepper. Stir well, and let them simmer for five minutes longer, and serve with a Cream Sauce.