1919 - The International Jewish Cookbook

Jerusalem Artichoke

DDV CULINARY

This vegetable is in season in the fall and spring, and may
be cooked like kohl-rabi and served in a white cream or sauce.
The artichoke may also be cooked in milk.

When this is done, cut the washed and peeled artichoke into cubes,
put in a stew-pan, and cover with milk (a generous pint to a quart of cubes).
Add one small onion and cook twenty minutes.
Beat together one tablespoon of butter and one level tablespoon of flour,
and stir this into the boiling milk.
Then season with one teaspoon of salt and one-fourth teaspoon of pepper,
and continue the cooking one-half hour longer.
The cooking should be done in a double boiler.
The artichoke also makes a very good soup.