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Jerusalem Artichokes, Persillade (Peel and wash well eighteen)

Peel and wash well eighteen good-sized Jerusalem artichokes; plunge them in a quart of boiling water with a teaspoon salt and boil for fifteen minutes. Drain on a sieve and place in a frying pan with a tablespoon melted butter. Season with a saltspoon salt and a saltspoon white pepper and cook them until a nice golden colour all over, turning them once in a while. Sprinkle a light teaspoon chopped parsley over, slightly toss and serve.