Artichokes (Jerusalem), Mashed Recipe ingredients

• 2 pounds Jerusalem artichokes, cleaned, pared, washed
• ½ cup milk, scalded
• 3 tablespoons butter
• seasonings to taste

To prepare this Artichokes (Jerusalem), Mashed Recipe, first boil the artichokes in salted water for about 30 minutes. Drain off water. Pass through a sieve. Place the artichoke pulp in a stew pan and put on slow fire. Add gradually the milk, butter and seasonings. Mix well and serve.