Seasonable from July to the beginning of September.
CONSTITUENT PROPERTIES OF THE ARTICHOKE.—According to the analysis of Braconnet, the constituent elements of an artichoke are,—starch 30, albumen 10, uncrystallizable sugar 148, gum 12, fixed oil 1, woody fibre 12, inorganic matter 27, and water 770.
BOILED JERUSALEM ARTICHOKES.
1084. INGREDIENTS.—To each 1 gallon of water allow 1 heaped tablespoonful of salt; artichokes.
Mode.—Wash, peel, and shape the artichokes in a round or oval form, and put them into a saucepan with sufficient cold water to cover them, salted in the above proportion. Let them boil gently until tender; take them up, drain them, and serve them in a napkin, or plain, whichever mode is preferred; send to table with them a tureen of melted butter or cream sauce, a little of which may be poured over the artichokes when they are not served in a napkin.
[Illustration: JERUSALEM ARTICHOKES.]
Time.—About 20 minutes after the water boils.
Average cost, 2d. per lb.
Sufficient,—10 for a dish for 6 persons.
Seasonable from September to June.