Boiled Jerusalem Artichokes

Ingredients

• To each 1 gallon of water
• 1 heaped tablespoonful of salt
• artichokes

Instructions

1. Wash, peel, and shape the artichokes in a round or oval form, and put them into a saucepan with sufficient cold water to cover them, salted in the above proportion.
2. Let them boil gently until tender;
3. take them up, drain them, and serve them in a napkin, or plain, whichever mode is preferred;
4. send to table with them a tureen of melted butter or cream sauce, a little of which may be poured over the artichokes when they are _not_ served in a napkin.