---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Basic Boiled Jerusalem Artichokes
 Categories: 
      Yield: 4 servings
 
      2 lb Jerusalem artichokes
           Salt
           Ulsalted butter -- melted
 
  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
 
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