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Jerusalem Artichokes, Rissole

Peel, wash and drain twenty-four medium-sized, fresh, sound Jerusalem artichokes. Heat two tablespoons melted lard in a frying pan, place artichokes in the pan and fry them to a nice brown colour all around. Sprinkle over a light teaspoon salt and two saltspoons white pepper. Set in oven twenty-five minutes. Remove with a skimmer, dress on a deep hot dish; sprinkle over a half teaspoon chopped parsley. Remove fat from pan, add one ounce butter, thoroughly heat, then squeeze in juice of half a sound lemon, lightly mix, pour it over the artichokes and serve.