Artichoke Chips
Cook as before; slice, fry in boiling fat. Drain and leave till cold. Fry, drain, and serve very hot.
Cream of Artichokes (Hot or Cold)
Boil 1 lb. of artichokes until quite tender, then pass them through a sieve. Make a custard with ½ pint of milk and the yolks of four eggs, pepper and salt. Whisk up the white of 1 egg, and whisk this into the custard, mix it with the artichoke and place all in a well-buttered mould and steam for an hour. Serve hot with anchovy sauce, or set the mould on ice, and when quite cold turn it out on to a dish and serve with iced mayonnaise of hollandaise sauce.
Eggs and Artichokes (Hot)
Boil 8 artichokes and cut them into slices, place them in a fireproof dish. Hard boil 4 eggs. When cold shell them and chop them up, place the eggs on the top of the sliced artichokes, and pour over the whole a good white sauce flavoured with Parmesan cheese. Dust over with breadcrumbs and make thoroughly hot in the oven.
Bouchées d’Artichauts (Hot)
Prepare the green artichokes by cutting off the leaves close down to the fond and trim off any that may adhere, cut off the stalk as closely as possible. Plunge the artichoke bottoms into boiling salted water, and leave them for five minutes, then take them out and remove the choke. Place in boiling water and boil them until tender. When cooked take them out, drain them, and put them through a sieve, season with pepper and salt, moistening the whole with enough white sauce to make a purée. Have ready some pastry patty cases, ready cooked, fill each with the mixture, and serve very hot.
Fonds Artichauts au Gratin (Hot)
Boil the artichoke bottoms in the manner described above, mash them and season with pepper and salt, adding a little cream and butter, place some of the mixture in china shells or small fireproof dishes, grate some cheese over each, and bake in the oven until a golden brown.