Boil, drain, put into a saucepan with melted butter and sweet oil and brown on both sides, season with salt. Add a half cupful of meat stock, thicken with a little flour and butter, and boil three minutes, squeeze a little lemon juice into it, add a sprinkling of parsley and a dash of pepper, pour over the artichokes and serve.
French Recipe.
PICKLED ARTICHOKES.
Parboil artichokes, and pour over good strong vinegar. They make excellent pickles.
ARTICHOKE SOUP.
Slice into cold water to keep the color, boil an hour or more in two quarts of water, season highly with butter, pepper and salt, and just before taking up, add a cup of cream.
ARTICHOKES A LA VINAIGRETTE.
Pare and throw into cold water at once. When ready for use cut into thin slices, arrange them on lettuce leaves and serve with a French dressing. (See [Salad Dressing].)
