*  Exported from  MasterCook  *
                       Jerusalem Artichokes in Cream
 Recipe By     : Classical Southern Cooking, p. 205
 Serving Size  : 4    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        jerusalem artichokes -- boiled
    1      tablespoon    unsalted butter
      1/2  cup           heavy cream
                         salt and black pepper
 Artichokes should be boiled until just tender (about 10 m inutes). 
   As soon as they are just tender, drain and quickly peel them. 
   You may let tghem cook just enough to handle, but don't let them
  get cold, and under no circumstances should you put them in cold
  water to hasten their cooling.
 Wipe and dry the kettle that they were boiled in and put in the
  whole artichokes, the butter, and the cream.  Return to medium 
 heat.  Cook, tossing them frequently until the cream has thickened 
 and lightly coats the vegetables, about 3 to 4 minutes.  Season to
  taste with salt and black pepper.  Transfer to a warm serving dish
  and serve at opnce.  
                    - - - - - - - - - - - - - - - - - -