Boiled Jerusalem Artichokes
===========================

Ingredients
-----------
To each 1 gallon of water allow 1 heaped tablespoonful of salt; artichokes.

Method
------
Wash, peel, and shape the artichokes in a round or oval form, and put them into a saucepan with sufficient cold water to cover them, salted in the above proportion. Let them boil gently until tender; take them up, drain them, and serve them in a napkin, or plain, whichever mode is preferred; send to table with them a tureen of melted butter or cream sauce, a little of which may be poured over the artichokes when they are _not_ served in a napkin. [Illustration: JERUSALEM ARTICHOKES.]

Source: Mrs Beeton's Book of Household Management (1861)
Ingredify — https://ingredify.com