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📝 Description
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75
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🥘 Ingredients
To each 1 gallon of water allow 1 oz. of salt; 15 or 16 artichokes, 1 oz. butter, pepper and salt to taste.
👨🍳 Method
Boil the artichokes as in the preceding recipe until tender; drain and press the water from them, and beat them up with a fork. When thoroughly mashed and free from lumps, put them into a saucepan with the butter and a seasoning of white pepper and salt; keep stirring over the fire until the artichokes are quite hot, and serve.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this recipe for Mashed Jerusalem Artichokes, drawn to the simplicity and the promise of a hearty, comforting side dish. I found the process surprisingly soothing, especially the part where you beat the artichokes with a fork until they're smooth and lump-free. It's a bit of a workout, but it's oddly satisfying, like giving your dinner a good pep talk. The real delight came when I tasted the finished dish. The Jerusalem artichokes have this subtle, nutty flavor that's just lovely, and the butter and white pepper give it a warmth that's perfect for a cozy night in. I was surprised at how much I enjoyed it—it's not fancy, but it's comforting in the best way. If you're a comfort seeker like me, this is a fantastic addition to your weeknight dinner rotation. It's best served piping hot, straight from the pan to the table.
