Artichoke Sauce

Name: Artichoke Sauce
Ingredients: 1 pound Jerusalem artichokes (approximately 450g); 2 cups Water (Enough to cover the artichokes; can substitute with white stock for richer flavor); 0.5 tsp Salt (To taste); 0.25 tsp Black pepper, ground (To taste)

A simple, earthy sauce made from pureed Jerusalem artichokes, boiled down to a pulp and seasoned with salt and pepper. This recipe offers a thicker consistency than artichoke soup, making it an excellent accompaniment for meats.

Ingredients

1 pound Jerusalem artichokes (approximately 450g)
2 cups Water (Enough to cover the artichokes; can substitute with white stock for richer flavor)
0.5 tsp Salt (To taste)
0.25 tsp Black pepper, ground (To taste)

Instructions

1Wash the Jerusalem artichokes thoroughly and peel them carefully.
2Place the peeled artichokes in a saucepan and cover with water. Bring to a boil and simmer until they are extremely soft and can be easily mashed to a pulp.
3Drain the artichokes (reserving a little liquid if needed). Rub the soft artichokes through a wire sieve to create a smooth, thick puree.
4Season the puree with salt and pepper to taste. If the consistency is too thick, stir in a small amount of the reserved cooking liquid until the desired sauce consistency is reached.