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Boiled Jerusalem Artichokes

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Ingredients
  Jerusalem artichokes 2 Pound
  White vinegar/Lemon juice 1 Tablespoon
  Salt To Taste
  White sauce 3⁄4 Pint
Directions

Scrub, scrape and rinse the artichokes, using 1 teasp of white vinegar or lemon juice in each water to keep the vegetable white.
Put into sufficient boiling, salted water to cover the vegetable, adding 1 teasp white vinegar or lemon juice to each quart of water.
Simmer gently till just tender, about 20 min.
Drain well and serve in a hot vegetable dish with the white sauce poured over.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Artichoke

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