This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
Allow one medium-sized artichoke for each person. Cut half the stems off with the bottom leaves, strip off the withered outer leaves, and the following layers, until the leaves begin to feel tender. Then cut these top leaves across, even. As soon as prepared, drop each artichoke in cold water containing a little vinegar to prevent discoloration and let soak for half an hour. Wash thoroughly and boil until tender in salted water.
Wash the artichokes, scrape them, and drop them in acidulated water, as in the directions for preparing French artichokes. Cook until tender in boiling salted water, but take care not to overcook them or they will turn woody. Drain, slice them and dress with salt, pepper and butter, or re-heat in a white, or Bechamel sauce, or serve escalloped according to the directions for Escal-loped Oyster Plant.