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Jerusalem Artichokes

1 quart peeled and cut artichokes 1 pint milk 1 small onion 1/4 teaspoon pepper 1 tablespoon butter 1 tablespoon flour 1 teaspoon salt Wash and peel the artichokes and cut them into small cubes; put in a double boiler; cover with milk; add the onion and cook twenty minutes. Beat the butter and flour together and stir them into the milk; add the seasoning and cook for a half hour longer.