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Jerusalem Artichokes Bronzed in Chicken Stock
Put the peeled, trimmed Jerusalem artichokes in a saucepan big enough to hold them in one layer. Pour in chicken stock until the stock comes half way up the sides of the artichokes. Bring the stock to a boil, reduce the heat, and allow the artichokes to simmer slowly, turning them from time to time to coat them in the stock. If the pan dries out too quickly, add more stock. When the artichokes are done (about 10 to 13 minutes), add salt and pepper. The stock should have cooked down to almost a glaze. Serve along side broiled or roasted meats.
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