Required: Two or more globe artichokes.
A bunch of parsley, thyme, and marjoram. Salt and water. (Sufficient for two.)
Cut the stalks off the artichokes, and trim off some of the outer leaves, and the tips of any of the others that require it. Wash the artichokes very thoroughly in several waters; then put them in a pan of boiling, salted water, add the herbs, and if the artichokes seem very old, or the water is very hard, add a piece of soda the size of a small pea. Then boil them quickly, with the lid off the pan, for about twenty-five to thirty minutes, or until they are tender; this is best ascertained by sticking a skewer into the underneath part. Lift them out of the water, drain them well, arrange them in a folded napkin on a hot dish, and hand with them some oiled butter or Hollandaise sauce.