Prepare the artichokes as in above recipe, arrange them in a large baking dish, or in small individual dishes, cover them with white sauce, sprinkle the top with grated cheese and crumbs, and put them in the oven a few minutes to brown. JERUSALEM ARTICHOKES WITH TOMATO SAUCE Prepare the artichokes as in the first recipe, but instead of using melted butter use a little tomato sauce, and sprinkle the artichokes with browned crumbs, and let heat a few moments in the oven before serving. This also is a dainty dish to serve after the soup in individual gratin dishes. JERUSALEM ARTICHOKES WITH FRENCH SAUCE Prepare as directed, and in the water in which the artichokes are boiling put 1 large onion and a piece of celery finely chopped. After removing the artichokes take enough of the stock for a sauce, season it nicely, thicken with the yolk of an egg, and strain and pour over the hot artichokes and serve. JERUSALEM ARTICHOKE FRITTERS Boil the artichokes not more than fifteen minutes, cut them into strips 1/4 of an inch thick, dry them, dip them in flour, and then in batter, and fry a golden brown in good butter. FRIED ARTICHOKES Boil as directed, but do not quite finish cooking; let them cool, slice them and fry in melted butter, adding 1 teaspoon of chopped parsley just before removing from the pan. FRENCH FRIED JERUSALEM ARTICHOKES Scrape and wash 1 quart of Jerusalem artichokes, cut in slices lengthwise, and fry in a frying basket in hot vegetable fat or oil until a golden brown. Serve with a sprinkling of lemon juice, or with Dutch butter and browned crumbs. JERUSALEM ARTICHOKES TARTARE Select small artichokes, or cut them round with a patent cutter, roll them in yolk of egg and then in fine crumbs, place in a frying basket, and fry in hot vegetable fat until a golden brown. Serve very hot, garnished with parsley, and with a tureen of sauce Tartare. Serve alone after soup. FRIED ARTICHOKES WITH TOMATO SAUCE Fry artichokes as in foregoing recipe and serve with hot tomato sauce. JERUSALEM ARTICHOKES LYONNAISE Boil the artichokes as directed, but do net let them quite finish cooking, then slice them. Put 1 tablespoon of butter in a frying pan, and when melted add 1 large onion sliced or chopped, and when onions are transparent, but not brown, add the artichokes and fry slowly. Sprinkle with chopped parsley or chives. JERUSALEM ARTICHOKE PURÉE