Jerusalem Artichokes

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Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 10 ingredients

Contains MilkSulphites Read from the ingredients, not verified. Check labels.

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Peel the artichokes and throw each root into cold water and vinegar immediately, to preserve the color.
Put them into boiling water, with a little salt, until sufficiently tender for a fork to pass through them easily;
then pile them on a dish, and serve as hot as possible with melted butter or white sauce poured over.
Soyer shaped them like a pear, then stewed them gently in three pints of water with two or three onions thinly sliced, one ounce of salt, and one ounce of butter.
He then placed a border of mashed potatoes round a dish, stuck the artichokes in it points upwards, poured over them either white sauce or melted butter, and put a fine Brussels sprout between each.
It made a pretty, inviting dish.
Time to boil, about twenty minutes.
They should be tried with a fork frequently after a quarter of an hour, as they will become black and tasteless if allowed to remain on the fire longer than necessary.