(Cynara Scolymus, Linn.)

The fleshy part of the scales and the part known as the "choke," to which the scales are attached, constitute the edible portion.

How To Boil Artichokes

Strip off the outside leaves and trim the base. With a sharp knife cut the tops of the leaves within two inches of the base. With the handle of a spoon scoop out the flowery portion in the center. Tie the artichokes into compact form with a strong string, throw them into a kettle of boiling water, add a teaspoonful of salt to each quart, and if you have it, a bit of charcoal, or powdered charcoal tied in a piece of cheesecloth. Boil five minutes, reduce the heat of the water and cook slowly just below the boiling point for one hour, or until the leaves are tender. Lift the artichokes carefully with a skimmer and turn them upside down to drain.

To serve, put a small doily in a round plate, stand the artichoke on the doily, and pass with it a tiny boat of sauce Hollandaise. To eat, strip off the outside leaves, dip them in the sauce, and with the teeth strip off the fleshy part. There is little to eat on an artichoke, but they are appetizing and attractive.

Jerusalem Artichokes (Helianthus Tuberosus, Linn.)

These are the tubers of the so-called Italian sunflower, which grows wild and abundantly in many parts of the United States and Canada. They do not contain starch, and only a trace of sugar; are fairly rich in gum and inulin.

Simply cooked, they may be eaten by diabetics.

Jerusalem Artichokes With Cream

Scrape the artichokes and throw them into cold water to prevent discoloration. When ready to cook, cut them into slices a half inch thick, cover with boiling water and cook gently twenty minutes, or until they can be easily pierced with a fork. Drain, turn into a heated dish and cover with hot cream, or add butter and salt; do not salt them while cooking.

If properly cooked they will be sightly and crisp, not heavy or soggy.