Jerusalem Artichokes a L'Italienne

Turn the artichokes into any fancy shape; place them in circular order in a deep sautapan spread with butter; season with mignionette-pepper, nutmeg, salt, and lemon-juice; moisten with a little stock or water; put the lid on; sot them to simmer very gently over a slow fire for about half an hour, during which time they will, if properly attended to, acquire a deep-yellow colour. Boil them down in their glaze; dish them up; pour some Italian sauce round them, and serve.