ARTICHOKE FRITTERS
Jerusalem artichokes, batter, fat, grated cheese.
Method.—Peel the artichokes and put them into a saucepan containing plenty of boiling, salted water, and let them boil for twenty minutes. Then drain them on a soft cloth and cut them, on a floured board, into moderately thick slices; have ready prepared a light, thick batter, and also a pan of deep, boiling fat; dip the pieces of artichoke into the batter and drop them into the fat and let them cook until they are a golden brown. Serve the fritters piled upon a hot dish with a little grated Parmesan (or Cheddar) cheese scattered over them.