- Rating:
- Servings:
- 6
- Difficulty:
- Total Time:
- Recipe By:
- Andrew Faulkner
Ingredients
- 3 1/2 pounds Sunflower Chokes
- 1 pound Boiling Potato
- 1 1/2 tablespoon Salt
- 3 cups Milk
- 3 tablespoons Unsalted Butter softened
Directions
Peel sunflower chokes and cut into 2 inch pieces. Peel potatoes and cut into ¾ inch pieces. In a 5 quart kettle combine artichokes, potatoes, salt, and milk with enough water to cover vegetables by 2 inches and simmer until vegetables are tender, about 25 minutes. Drain vegetables in a colander and return to kettle. With a potato masher, mash vegetables with butter and salt and pepper to taste until smooth. Vegetables may be made 3 days ahead and chilled, covered. Bring vegetables to room temperature before reheating, covered.
