Jerusalem Artichokes Boiled from The Picayune's Creole Cook Book by The Times Picayune Publishing Co
Wash the artichokes in cold water and scrape them. Throw them into cold water and let soak for an hour or so. Take out and drain. Put them in a saucepan; cover with boiling water and let boil slowl...
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Ingredients
- 6 Jerusalem Artichokes
- A Sauce a la Maitre d’Hotel, or a la Creme
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