Quick Boiled Jerusalem Artichokes

This is an easy recipe that allows the flavor of the Jerusalem Artichokes to prevail.

Ingredients
1 pound Jerusalem artichokes
1 teaspoon mild vinegar or lemon juice
1-3 tablespoons butter, melted
1 tablespoon chopped parsley
salt and pepper


Procedure
Boil enough water to cover the artichokes. Wash the artichokes thoroughly. Add the vinegar or lemon juice to the boiling water to prevent discoloration, then add the artichokes. Cook until tender, about 15 minutes, but check frequently to prevent overcooking. Drain and add butter, parsley, and salt and pepper to taste.