Puree of Jerusalem Artichokes from The Picayune's Creole Cook Book by The Times Picayune Publishing
Wash and skin the Artichokes, and boil until tender in a pint of water. Press them through a colander, and return to the fire in a saucepan in which you have placed a tablespoonful of butter, and s...
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Ingredients
- 6 Artichokes
- A Tablespoonful of Butter
- Salt
- Pepper
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