204. Jerusalem Artichokes

Wash and peel a dozen of the artichokes and fry until brown in two tablespoons of lard in a baking pan. Sprinkle with salt and pepper and bake for twenty-five minutes. Drain and serve in a hot sauce of two tablespoons of melted butter, the juice of a lemon and a tablespoon of finely chopped parsley.

205. Jerusalem Artichokes - Italian

Peel a pound of artichokes and shape like pears. Melt four tablespoons of butter in a saucepan; add the artichokes and sprinkle well with salt, pepper and lemon juice. Pour a cup of gravy over, cover closely and cook gently for half an hour, shaking the pan occasionally. Serve with cream sauce (No. 123), adding grated Parmesan if liked.