It is one heart-quieting consideration in all the afflictions that befall us, that God has a special hand in them: “The Almighty hath afflicted me.” Instruments can no more stir till God gives them a commission, than the axe can cut of itself without a hand. Job eyed God in his affliction: therefore, as Augustine observes, he does not say, “The Lord gave, and the devil took away,” but “The Lord hath taken away.”

Thomas Watson

CATEGORY	CUISINE	TAG	YIELD
			4	Servings

INGREDIENTS

2	lb	Jerusalem artichokes
		Salt
		Ulsalted butter; melted

INSTRUCTIONS

1.  Wash and gently scrub the artichokes under cook, running water. If they
have just come out of the refrigerator, let them until they warm to room
temperature, about an hour.
2.  Put just enough cold water to cover the artichokes in a kettle that
will comfortably hold them.  Turn on the heat to medium-high and bring the
water to a boil.
3.  Throw in a small handful of salt and add the artichokes. Let the water
return to biling and reduce the heat to medium. Simmer, uncovered, until
they are to the level of tenderness that the individual recipe requires. To
eath them plain or in salads, they should be just tender and may take as
little as 10 minutes ; for creamed, or mashed, artichokes, they should be
as soft as boiled potatoes and may take as long as half an hour.
4.  Drain them well and serve warm with lots of melted butter following a
recipe for mashed potatoes.
Recipe By     : Extracted from Classical Southern Cooking, p. 204
Posted to MC-Recipe Digest V1 #274
Date: Sat, 02 Nov 1996 17:19:56 -0600
From: Lou Parris <lbparris@earthlink.net>

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