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Scalloped Jerusalem Artichokes

1 pound of artichokes 1/4 pound grated Parmesan cheese 4 tablespoons bread crumbs 2 ounces butter Pepper, salt Wash, and pare the artichokes; boil them until quite tender, which should be in twenty minutes. Press all the water from them, and rub them through a sieve. Now beat in one ounce of butter, and season them with pepper. Butter either a French baking dish or sufficient china scallop shells to hold the mixture, room being left in each shell for the Parmesan and bread crumbs. If a dish has been used, spread the Parmesan evenly over the artichoke puree, and then the bread crumbs in the same way. Break up the remaining ounce of butter, and scatter over the dish. If the scallop shells are used, the Parmesan, bread crumbs and butter must be divided according to the number of scallops. They should be browned nicely in a quick oven.