Home › Jerusalem Artichokes › Jerusalem Artichokes

Jerusalem Artichokes

Topinambours à l'Italienne are cut in fancy shapes, cooked with butter, stock, etc., and glazed; served with Italian sauce. They are also sautés in thin slices.

A purée of Jerusalem artichokes with cream, sprinkled with grated Parmesan and browned, is called Topinambours au gratin.

ASPARAGUS.

Plainly boiled, they are called Asperges en branches.