Basic Boiled Jerusalem Artichokes Recipe

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   Wash and gently scrub the artichokes under cook, running water.

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   If they have just come out of the refrigerator, let them till they hot to room temperature, about an hour.

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   Put just sufficient cool water to cover the artichokes in a kettle which will comfortably hold them.

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   Turn on the heat to medium-high and bring the water to a boil.

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   Throw in a small handful of salt and add in the artichokes.

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   Let the water return to biling and reduce the heat to medium.

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    Simmer, uncovered, till they are to the level of tenderness which the individual recipe requires.

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    To eath them plain or possibly in salads, they should be just tender and may take as little as 10 min ; for creamed, or possibly mashed, artichokes, they should be as soft as boiled potatoes and may take as long as half an hour.

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    4.

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    Drain them well and serve hot with lots of melted butter following a recipe for mashed potatoes.

* Per serving · 4 servings · Values may vary.

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