Jerusalem Artichokes II
Free-Photos (Pixabay License)

Jerusalem Artichokes II

Ingredients

Directions

  1. Peel and wash them, place in cold water with a little salt and lemon-juice, and cook till soft.
  2. They can be served either with gravy or butter sauce.

Other Information

Author: Person.May Henry, Person.Edith B Cohen

Source: The Economical Jewish Cook (1897-01-01)

Category: Side

Ingredient: artichoke, water, salt, lemon juice

Equipment: stove, pot, peeler

See Also

Cheese Butter

Shorpa Kharshofe (Artichoke Soup)

by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

Side • cream cheese, milk, seasoning, • measuring cups, measuring spoons, egg beater

Cheese Butter

Shourba B'Tarbia (Chicken Soup with Egg and Lemon)

by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

Side • cream cheese, milk, seasoning, • measuring cups, measuring spoons, egg beater

Cheese Butter

Barbecued Spareribs

by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

Side • cream cheese, milk, seasoning, • measuring cups, measuring spoons, egg beater

Cheese Butter

Cottage Cheese Dessert Salad

by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

Side • cream cheese, milk, seasoning, • measuring cups, measuring spoons, egg beater

Cheese Butter

Glazed Carrots

by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

Side • cream cheese, milk, seasoning, • measuring cups, measuring spoons, egg beater