JERUSALEM ARTICHOKES, FRIED
Peel and slice the artichokes very thin; throw these slices into smoking hot oil in which a frying-basket has been placed. As soon as the artichokes are of bright golden-brown color, lift out the frying-basket, shake it while you pepper and salt the artichokes, and serve very hot. They can be eaten with thin brown bread-and-butter and lemon-juice, and form a sort of vegetarian whitebait.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
