Take three fine, large French artichokes; •remove the first three or four rows of leaves; cut each artichoke into six pieces; remove the choke with a spoon; pare the tips of the remaining leaves, and lay the pieces in a bowl, with two tablespoonfuls of oil, a good pinch of salt, half a pinch of pepper, a third of a pinch of nutmeg, and a tablespoonful of vinegar. "Stir all well together. Make a batter as for

No. 1186, dip the artichokes in it, and mix well. Have some fat boiling in a deep pan; lift up the pieces with a skimmer and lay them in one by-one, putting in as many as the -pan will hold. Stir well, detach those pieces which adhere to the others, and after twelve minutes, or when they are of a golden color, take them out with a strainer. Throw a good handful of parsley-greens into the pan, and as the fat ceases to crackle, after three minutes, take it up; drain through a napkin sprinkled with a little salt. Pile the artichokes on a dish, dome-shaped, garnish with fried pars-ley, and serve.