Jerusalem Artichoke Chips

Ingredients

• some rather large artichokes
• salted and acidulated water
• a little salt and coralline pepper

Method

1. 1

   Peel and slice the artichokes, dropping them into salted and acidulated water to preserve color.

2. 2

   When ready, lift them out, drain, dry well, and fry in a basket like potato chips.

3. 3

   Drain and serve dusted with salt and coralline pepper.

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 9. The excerpt below is the record exactly as published.

Jerusalem Artichoke Chips. — Peel and slice some rather large artichokes, dropping them as you do so into salted and acidulated water to preserve the colour, then, when wanted, lift them out with a slice, drain and lay them on a clean cloth, dry well, put a few at a time into the frying basket, and fry like potato chips. Drain well, and serve dusted with a little salt and coralline pepper

Cook this with the app: pantry check, scaling, and the assistant.