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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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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1040 Calories from Fat 212

% Daily Value*

Total Fat 24 g37.4%

Saturated Fat 7.7 g38.7%

Trans Fat 0 g

Cholesterol 28.8 mg9.6%

Sodium 1604.9 mg66.9%

Total Carbohydrates 185 g61.6%

Dietary Fiber 14.9 g59.5%

Sugars 104.3 g

Protein 32 g63.4%

Vitamin A 18.6% Vitamin C 65.3%

Calcium 58.1% Iron 175.6%

*Based on a 2000 Calorie diet

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Boiled Jerusalem Artichokes Recipe