The artichoke has in the past been very little used in America and its value has not been understood; but it is now becoming more popular. It belongs to the thistle family, the flower being picked before it opens. In England and France artichokes may be purchased for three or four cents each, but in the Northern markets of. the United States they range in price from twenty to forty cents apiece; in the South they are somewhat cheaper. Artichokes when bought should be green and crisp, for if the leaves are brown and dry it is a sign that the vegetable is old and stale. The small green heads are to be preferred to the large ones that have leaves with dark and broken edges. When small and tender, the artichoke may be served raw as a salad. It consists of three parts, the bottom, leaves and choke. The choke is not eaten and may be removed or not, as preferred. If it is to be removed, cut out the stem and save it; then with the point of a sharp knife cut around the base of the choke and draw the latter out. Cut across the top of the artichoke to trim it. Then wash it and soak it for half an hour in salted water, using one table-spoonful of salt to two quarts of water. It will then be ready to cook.

Boiled Artichoke

After removing the choke and soaking as directed, press the stem back into the head, lay the whole in a kettle and cover with boiling water, adding one tea-spoonful of salt and two of lemon juice for every two quarts of water. Boil gently for half an hour, if the vegetable is young - ten minutes longer, if old. Then take the artichoke from the water and drain. Serve hot with Bechamel sauce or sauce Hollandaise (see "Sauces"), pouring the sauce around the artichoke or serving it separately. When eating this vegetable, break the leaves off with the fingers and dip the base or fleshy end in the sauce. When the heads are small, one is provided for each person at table; but when they are large or expensive, they may each be cut in two.