Jerusalem Artichokes Recipe
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Ingredients for Jerusalem Artichokes Recipe
- 2 tablespoons vegetable shortening
- 1 lb. artichokes
- 2 tablespoons flour
- 1 yolk of egg
- 2 teaspoons lemon juice
- 1½ cups milk
- 2 tablespoons cream
- Salt and pepper to taste
- 1 teaspoon chopped parsley
- ¼ cup vinegar
- 1 pint boiling milk
Instructions
- Wash and scrape artichokes, and throw each one in cold water containing vinegar; when all are done, rinse in water and put into boiling milk, add cup of boiling water and teaspoon of salt.
- Boil quickly with lid off, pierce with fork to know if done.
- Lift into hot dish and cover with sauce.
- Blend vegetable shortening and flour in saucepan, over fire, add milk, salt and pepper, and cook five minutes.
- Remove from fire, add egg beaten with cream and lemon juice, pour over artichokes and sprinkle parsley over top.
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