84 THE BOOK OF VEGETABLES 



writing in 1603, speaks of " roots which they cultivate, 

 tasting like artichokes," and Gookin speaks of the 

 Indians as putting slices of Jerusalem Artichokes into 

 their soups. 



The common title "Jerusalem" applied to this tuber 

 has no reference to the place of that name, but is a cor- 

 ruption of the Italian word " girasola," meaning a sun- 

 flower. The plant was introduced into England at the 

 beginning of the seventeenth century, but does not 

 seem to have been adequately appreciated. Worlidge 

 described it as " near of the nature of the potatoes, but 

 not so good nor so wholesome ; but may probably be 

 propagated in great quantities and prove good food for 

 swine. They are either planted off the roots or oft 

 seeds." 



The ways in which artichokes may be used in the 

 kitchen are many, so many, indeed, that it is difficult to 

 select the most useful. To make 



Artichoke Soup, 



take two pounds of Jerusalem artichokes, and, having 

 peeled them, place them in cold water, as is done with 

 potatoes. Cut them into slices about a fifth of an inch 

 in thickness, and fry for a few minutes in butter with a 

 couple of small chopped onions or shallots. Then place 

 them in a saucepan with a pint of water, a teaspoonful 

 of salt, and a little black pepper. Boil for about an 

 hour till the vegetables are quite tender. Rub through 

 a hair sieve, and add half a pint of milk and a teacupful 

 of cream. Bring again to the boil, pour into a tureen, 

 and serve with grated cheese. 



To Boil Artichokes 



Peel them and place in cold salted water as above, then 

 place them in a saucepan of salted boiling water, and 



