"They have a delicate flavor and agreeable texture, but contain little nutritive matter," says our Food Manual. Which said agreeable texture and delicate flavor are appreciated by educated palates. To others, both are obnoxious, and much practice is required to learn to relish the dainty. For dainty it is esteemed here as abroad, where it has long been in favor.

Familiarity with English, French, and Italian menus has made the artichokes a fashionable entree at dinners and luncheons. Sometimes, if large and fine, they command fifty cents each in the New York markets.

Boiled Artichokes

Pare off the stems and the lower and coarser leaves. With a sharp knife trim the tops evenly, and take out the hard core. Wash and lay in cold water ten minutes. Shake off the wet and cook in boiling, salted water for thirty-five minutes, or until the bottoms are tender. If large, cut into halves; if of moderate size, serve whole with drawn butter or sauce piquante poured over them.

Fried Artichokes

The part to be cooked in this way is known as the fond in French, in English as the "bottom."

Cut off the stalk leaves and scrape away the woolly "fuzz " that covers the stalk. Boil tender in salted water ; drain and let them get cold, and dry. Make a batter of four tablespoon fuls of flour in which have been sifted a saltspoonful of salt and the same quantity of Cleveland's Baking Powder, an egg and three table-spoonfuls of milk. Salt and pepper the artichokes, dip into the batter, and fry in hot, deep cottolene. Serve dry and hot.