The Jerusalem Artichoke is a tuber, something like the potato; but as it contains no starch, it is not mealy. Peel and throw at once into cold water and vinegar to preserve the color. Cook in boiling salted water until tender, watch closely, and take them out as they become soft, for if left in longer they will harden again. Serve with a white sauce. Jerusalem artichokes may be used as a salad, or they may be pickled.

Globe Artichokes

These are thick, fleshy-petalled flowers which grow on a plant that resembles the thistle. The thickened receptacle and scales of the involucre form the edible portion. Soak the artichokes, cut off the outside leaves, trim away the lower leaves and the ends of the others. Cook in boiling salted water, with the tops downward, half an hour, or until the leaves can be drawn out. Drain, remove the choke, and serve with drawn butter.