Puree of Jerusalem Artichokes

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

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.</