*  Exported from  MasterCook  *

                      Jerusalem Artichokes in Cream

Recipe By     : Classical Southern Cooking, p. 205
Serving Size  : 4    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        jerusalem artichokes -- boiled
   1      tablespoon    unsalted butter
     1/2  cup           heavy cream
                        salt and black pepper

Artichokes should be boiled until just tender (about 10 m inutes). 
  As soon as they are just tender, drain and quickly peel them. 
  You may let tghem cook just enough to handle, but don't let them
 get cold, and under no circumstances should you put them in cold
 water to hasten their cooling.

Wipe and dry the kettle that they were boiled in and put in the
 whole artichokes, the butter, and the cream.  Return to medium 
heat.  Cook, tossing them frequently until the cream has thickened 
and lightly coats the vegetables, about 3 to 4 minutes.  Season to
 taste with salt and black pepper.  Transfer to a warm serving dish
 and serve at opnce.  

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