Name: Basic Boiled Jerusalem Artichokes
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Unsalted butter melted; 2 lb Jerusalem artichokes; Salt

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INGREDIENTS

Unsalted butter ; melted
2 lb Jerusalem artichokes
Salt

Servings

INSTRUCTIONS

1. Wash and gently scrub the artichokes under cook, running water. If they have just come out of the refrigerator, let them until they warm to room temperature, about an hour. 2. Put just enough cold water to cover the artichokes in a kettle that will comfortably hold them. Turn on the heat to medium-high and bring the water to a boil. 3. Throw in a small handful of salt and add the artichokes. Let the water return to biling and reduce the heat to medium. Simmer, uncovered, until they are to the level of tenderness that the individual recipe requires. To eath them plain or in salads, they should be just tender and may take as little as 10 minutes ; for creamed, or mashed, artichokes, they should be as soft as boiled potatoes and may take as long as half an hour. 4. Drain them well and serve warm with lots of melted butter following a recipe for mashed potatoes. Recipe By : Extracted from Classical Southern Cooking, p. 204 Posted to MC-Recipe Digest V1 #274 Date: Sat, 02 Nov 1996 17:19:56 -0600 From: Lou Parris

NOTES

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Basic Boiled Jerusalem Artichokes

Unsalted butter melted
2 lb Jerusalem artichokes 
  Salt

1.  Wash and gently scrub the artichokes under cook, running water. If they  have just come out of the refrigerator, let them until they warm to room  temperature, about an hour.    2.  Put just enough cold water to cover the artichokes in a kettle that  will comfortably hold them.  Turn on the heat to medium-high and bring the  water to a boil.    3.  Throw in a small handful of salt and add the artichokes. Let the water  return to biling and reduce the heat to medium. Simmer, uncovered, until  they are to the level of tenderness that the individual recipe requires. To  eath them plain or in salads, they should be just tender and may take as  little as 10 minutes ; for creamed, or mashed, artichokes, they should be  as soft as boiled potatoes and may take as long as half an hour.    4.  Drain them well and serve warm with lots of melted butter following a  recipe for mashed potatoes.  Recipe By     : Extracted from Classical Southern Cooking, p. 204    Posted to MC-Recipe Digest V1 #274    Date: Sat, 02 Nov 1996 17:19:56 -0600    From: Lou Parris <lbparris@earthlink.net>

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Nutrition

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Serving Size: 1 Serving (224g)
Recipe Makes: 4

Calories: 164
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 9mg		0 %
Potassium 962.2mg		25 %
Total Carbohydrate 39.1g		12 %
	Dietary Fiber 3.6g	14 %
	Sugars, other 35.5g
Protein 4.5g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 164

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