A common method of preparing Jerusalem artichokes is to cream them. Wash and peel the desired number of artichokes and cut them into 1/2-inch dice. Put these to cook in boiling salted water and cook until tender enough to be pierced with a fork. Drain off the water and dress with hot medium white Sauce. Serve hot.
Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)