Cut off the outside leaves, soak in cold water for a half hour, trim away the lower leaves and the ends of the others, cook in boiling salted water until the leaves can be drawn out, drain, remove the choke and serve with cream sauce, or drawn butter.

Artichoke Souffle

Slice and boil sufficient Jerusalem artichokes to make two cups of pulp, that has been mashed fine, soak one half cup of fine fresh bread crumbs in one half cup of hot milk for ten minutes. One table-spoonful melted butter, the yolks of two eggs beaten, with a half teaspoonful salt, lastly fold in the stiffly beaten whites. Bake, setting the pan in one of hot water, about one-half hour or until firm. Turnips may be used in this way as well as squash.

Breaded Artichokes

Cooked Jerusalem artichokes cut in uniform size, or the canned artichokes which contain from six to eight bottoms. Beat one egg slightly, add to it two tablespoonfuls of milk or water, dip the pieces in the egg, then in fine sifted dry crumbs. Fry in deep fat to a nice brown. Drain on soft paper. They may be served with sauce tartare, as a separate course, or as a vegetable.