Jerusalem Artichoke (Basic Boiled)

Ingredients

• 1 sufficient quantity for serving Jerusalem artichokes (Choose firm, fresh tubers. These knobby vegetables discolour quickly once peeled — work swiftly and drop each one into salted water immediately.)
• 1 gallon cold water (Used both as the holding bath (to prevent browning) and as the cooking liquid. A gallon is approximately 4.5 litres.)
• 2 tablespoons salt (Divided use: a pinch dissolved in the holding water to prevent browning, and the remainder added to the cooking water.)

Instructions

1. 1Fill a large bowl with cold water and dissolve a pinch of the measured salt into it. This salted water will hold the peeled artichokes and prevent them from turning black (oxidising) while you work through the rest. Keep this bowl beside your chopping board so you can drop each artichoke in immediately after peeling.
2. 2Wash each Jerusalem artichoke thoroughly under cold running water to remove any dirt from its knobbly surface. Using a small paring knife or vegetable peeler, peel away the skin and trim the artichoke into a neat, even shape — this is what the original recipe means by 'shape them nicely'. A rounded or oval shape is traditional. Work on one artichoke at a time and drop each peeled piece immediately into the salted holding water to stop it browning.
3. 3Once all artichokes are peeled and shaped, lift them out of the holding bowl and place them into a large saucepan. Pour in 1 gallon (approximately 4.5 litres) of cold water and add 2 tablespoons of salt. Starting with cold water, rather than boiling, allows the artichokes to heat evenly from the inside out, which helps them cook through without the outside breaking apart.
4. 4Place the saucepan over medium-high heat and bring the water to a rolling boil — you will see large bubbles breaking the surface consistently. Once boiling point is reached, begin timing: cook the artichokes for approximately twenty minutes. To test for doneness, pierce the thickest artichoke with a small knife or skewer — it should slide in easily with no resistance. If there is still firmness, continue boiling and check every two minutes. Do not overcook or they will become mushy.
5. 5Once the artichokes are tender, carefully pour them into a colander set in the sink to drain away all the cooking water. Shake the colander gently to remove excess water. Transfer the drained artichokes to a warm serving dish and serve immediately with a sauce blanche (white sauce) poured over or alongside.