French Or Globe Artichokes

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.

Or, if the artichokes are very large, cut them in two and allow a half to each person. Serve hot with sauce tartare, white sauce, Bechamel sauce, Hollandaise, French dressing or drawn butter.

Jerusalem Artichokes

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.