The artichoke we refer to here is the plant somewhat resembling a thistle, having a large, scaly head, like the cone of the pine-tree; the lower part of the leaves composing the head, with the broad receptacle underneath, is the eatable part. It is a native of Sicily, and is an excellent and delicate vegetable. It grows well here, and the reason why it is not more generally known is because some persons who are used to live on coarse food have underrated it - their palates not being fit to appreciate its delicate flavor. We recommend gardeners and farmers to cultivate it; they will find a ready market.

How To Eat Them Raw

Quarter them, take off the outer leaves and choke, and serve with oil, vinegar, mustard, salt, and pepper.

How To Cook

Clean them and take off the outer leaves, throw them into boiling water, with parsley, salt, and pepper (they are cooked when the leaves come off easily), then take from the fire and drain, taking care to put them upside down.

The Same, Fried

When cooked as above, cut the upper part of the leaves, and then cut them in eight pieces, take the choke off, dip each piece in a thin paste made of flour, sweet-oil, beaten egg, vinegar, salt, and pepper, and fry them with a little butter. Serve them with sprigs of fried parsley around.

The Same, Stewed

When cooked as directed above, cut them in four pieces, and trim off the upper part of the leaves, take off the choke, and lay them in a stewpan; cover them with broth and set on a moderate fire; add then one ounce of butter for six artichokes, one sprig of parsley, and two mushrooms cut in slices; boil ten minutes, take the parsley off, and serve the artichokes with the mushrooms around; pour the sauce on the whole.

In Vinaigrette, - Cook, and serve with a vinaigrette. The Jerusalem artichokes are dressed like potatoes.