Jerusalem Artichokes Recipe

Scrub the artichokes with a brush, peel*, and drop into cold water with a teaspoon of lemon juice. Then boil in water to cover for 10-20 minutes, depending on their size. Test often by piercing with the point of a knife; they should be a bit resistant in the center, but not hard. Remove from heat and drain. Slice, toss with the parsley and butter, and sprinkle with salt and pepper. Serve hot.

*Peel with a vegetable peeler. If you remove the bumps, the artichokes will cook more evenly. A little skin left on tastes fine.

Creamed Jerusalem Artichokes: Just before serving, stir in 1 cup White sauce and sprinkle a little more finely chopped parsley on top. Serve hot.