Title: Jerusalem Artichokes
Categories: Vegetable
Yield: 4 Servings

1 1/2	lb	Jerusalem Artichokes
2	tb	Butter
1	ts	White wine
2	dr	Tabasco
2	ts	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.

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