Yield: 4 servings
|1½ pounds||Jerusalem Artichokes|
|1 teaspoon||White wine|
|2 teaspoons||Chopped Parsley|
Another recipe from Publix, Cocoa Beach, Florida.
Wash and scrape artichokes. Drop into boiling salted water. Cook until tender. Drain and melt butter; add white wine, tabasco sauce and parsley. Pour these ingredients over the artichokes or cream in a cream sauce.
Drain the artichokes as soon as they are tender; if permitted to cook beyond this point they will become tough.
Submitted By KAZ LANGRIDGE On 09-24-95