Basic Boiled Jerusalem Artichokes Recipe

• 2 lb Jerusalem artichokes Salt Ulsalted butter, melted

1. 1.
2. Wash and gently scrub the artichokes under cook, running water.
3. If they have just come out of the refrigerator, let them till they hot to room temperature, about an hour.
4. 2.
5. Put just sufficient cool water to cover the artichokes in a kettle which will comfortably hold them.
6. Turn on the heat to medium-high and bring the water to a boil.
7. 3.
8. Throw in a small handful of salt and add in the artichokes.
9. Let the water return to biling and reduce the heat to medium.
10. Simmer, uncovered, till they are to the level of tenderness which the individual recipe requires.
11. 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.
12. 4.
13. Drain them well and serve hot with lots of melted butter following a recipe for mashed potatoes.

artichokes salt

Taken from cookeatshare.com/recipes/basic-boiled-jerusalem-artichokes-79259 (may not work)