Prepare and cook as in Boiled Jerusalem Artichokes.
Drain well and shake the pan over a low heat to dry the artichokes slightly.
Mash with a fork or potato-masher or rub through a nylon sieve.
Heat the butter or margarine in the pan and beat in the puree.
Stir over heat until thoroughly hot.
Serve in a hot vegetable dish and sprinkle with chopped parsley.