1082. INGREDIENTS.—5 or 6 artichokes; to each 1/2 gallon of water allow 1 heaped tablespoonful of salt, 1/2 teaspoonful of pepper, 1 bunch of savoury herbs, 2 oz. of butter.
Mode.—Cut the ends of the leaves, as also the stems; put the artichokes into boiling water, with the above proportion of salt, pepper, herbs, and butter; let them boil quickly until tender, keeping the lid of the saucepan off, and when the leaves come out easily, they are cooked enough. To keep them a beautiful green, put a large piece of cinder into a muslin bag, and let it boil with them. Serve with plain melted butter.
Time.—20 to 25 minutes.
Sufficient,—5 or 6 sufficient for 4 or 5 persons.
Seasonable from July to the beginning of September.
ARTICHOKES A L'ITALIENNE.
1083. INGREDIENTS.—4 or 6 artichokes, salt and butter, about 1/2 pint of good gravy.
Mode.—Trim and cut the artichokes into quarters, and boil them until tender in water mixed with a little salt and butter. When done, drain them well, and lay them all round the dish, with the leaves outside. Have ready some good gravy, highly flavoured with mushrooms; reduce it until quite thick, and pour it round the artichokes, and serve.
Time.—20 to 25 minutes to boil the artichokes.
Sufficient for one side-dish.