Artichokes With Sauce Vinaigrette

Boil the artichokes as directed. When done, open each artichoke carefully and, with a spoon, remove the fuzzy centre. Put into each two tablespoonfuls of sauce vinaigrette. Dish them immediately on individual dishes, and send at once to the table.

Artichokes ŕ la Duxelle

3 artichokes

2 tablespoonfuls butter

1 small onion or 2 shallots

1/2 can mushrooms

2 tablespoonfuls chopped parsley

1 clove garlic

Boil the artichokes, open them, and remove the fuzzy part. Put the butter in a sauté-pan, add the onion, chopped; shake until the onion is soft, not brown; add the garlic, mashed, the mushrooms, chopped. When this is very hot, add a half cup of nut milk with a little salt and pepper. Stand the artichokes in a baking-dish, fill them with the mixture and stand in the oven until thoroughly hot. Send at once to the table.

Jerusalem Artichokes

(Helianthus tuberosus, Linn.)

These are the tubers of Italian sunflowers which grow wild in almost all parts of the United States and Canada. They are entirely different from the true artichoke. The name is no doubt a corruption of the Italian word meaning artichoke. They do not contain starch and only a trace of sugar, but are fairly rich in carbohydrates of the gum series.

Jerusalem Artichokes, Boiled, With Cream Sauce

Scrape the artichokes and throw at once into cold water to prevent discoloration. When ready to cook, cut into slices a half inch thick; put into a saucepan, cover with boiling water and boil twenty minutes, or until the artichokes are done, but not soft. Drain, turn them at once into a heated dish, and cover with white sauce.

Jerusalem Artichokes With Brown Sauce

1 dozen artichokes

2 tablespoonfuls butter

2 tablespoonfuls flour

1 teaspoonful onion juice

1 saltspoonful pepper

1/2 pint water or vegetable stock

1 teaspoonful browning, or kitchen bouquet

1 teaspoonful salt

Pare the artichokes; boil as directed in preceding recipe. Put the butter in a saucepan; add the flour; mix; add the stock or water; stir until boiling; add the salt, onion juice and pepper; then the browning. Add the artichokes and stand over hot water for ten minutes and send to the table.

Jerusalem Artichokes ŕ la Vinaigrette

6 artichokes

2 hard-boiled eggs

4 tablespoonfuls vinegar

2 tablespoonfuls oil

1 chopped gherkin

2 chopped olives

1 tablespoonful capers

1/2 teaspoonful salt

1 saltspoonful pepper

Peel and boil the artichokes for fifteen minutes; drain and throw at once into cold water; when cold, drain again. Arrange neatly on a cold platter; garnish with lettuce leaves. Remove the shells from the eggs and chop very fine. Add to them all the other ingredients; mix; pour the sauce over the artichokes and send at once to the table.