Remove the leaves and the hearts of some little artichokes; trim their remaining bases, and plunge each as soon as trimmed into acidulated water lest they blacken. Cook them as Jerusalem artichokes, leave them to cool in their liquor.

Drain well, dry and place them in a pan, and marinade them for twenty minutes in oil and lemon juice. This done, garnish them with mayonnaise, or other puree macèdoine, or a vegetable salad, etc. Place on a hors-d'Oeuvre dish with a garnish of parsley.