Cut away the outside leaves and make the stalk as even as possible, put them into boiling water with some salt; if they are very young they will be tender in half an hour, if rather old they will require an hour before they are thoroughly tender; drain and trim the points of the leaves, serve with melted butter.

They are better for being kept two or three days.

The bottoms are sometimes added to ragouts or meat pies.

If dried you must soak them well for some time, then stew them in some good second stock until tender; take up the artichokes and reduce the stock, add to it a little brown sauce seasoned with pepper, salt, and sugar, a few green peas in the middle of each or alternately, some scooped turnips boiled, and put into each; glaze the artichokes before you add those to them; sauce in the dish.

For Salad

The artichokes should be very young, the choke having scarcely formed, clean them and let them soak thoroughly, drain them, take off the stalks close and even, and send them to table with the vegetables to form the salad. This is a favorite mode in Paris of dressing them.