First soak the artichokes in strong salt and water for some time, and afterwards rinse them in several waters, in order to expel the insects. (See No. 9.) Cut the stalks even, and trim away the lower leaves and the ends from the upper one. Boil them in plenty of boiling salted water, with the tops downwards, and let them remain until the leaves can be easily drawn out. Send a little Dutch sauce (see Dutch Sauce) to table with them. Boiled artichokes often form a separate dish. The leaves should be pulled out with the fingers, and dipped in the sauce. Time, if young, about three quarters of an hour; longer, if old. Allow one for each person.

French Fried Artichokes

Wash, trim, and boil the artichokes as directed in the recipe for boiling. Remove the chokes and the leaves, leaving only the tender part. Cut them into about half a dozen pieces, then dip them in batter (see Batter), fry (see No. 6) in hot fat until they are lightly browned, and serve with fried parsley. Time to fry, five or six minutes. Probable cost, twopence to fourpence each. Allow three for four persons.

Boiled Jerusalem Artichokes

Peel the artichokes, and throw them into cold water to prevent their turning colour. Throw them into boiling water, if young, and boil from fifteen to twenty minutes. Try them with a fork to see if they are tender as, like potatoes, they spoil if they are the least overcooked. The water must be salted. (See No. 9.) Old artichokes must be placed in cold water, and allowed to boil till tender. Directly they are tender, drain them off, and place them in a vegetable dish, and pour over them either some butter sauce (see Butter Sauce), or some white sauce (see White Sauce). If the latter, ornament by sprinkling a little chopped parsley over them; if the former, a pretty way to decorate the dish is to place a boiled Brussels sprout between each artichoke.

ARTICHOKE IN SECTION.

A The Leaves. b. The Choke. c. The Bottom.