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Artichoke Bottoms, for Garnish

The trimming of artichoke bottoms for garnish should be done in this way: Choose a very sharp knife; lay the artichokes on their sides, and cut right through the leaves about two inches above the stalk ends. Trim off the leaves all round the fronds, and plunge them into boiling salted water sharpened with a tea-spoonful of vinegar. As soon as they are sufficiently cooked to allow of the scooping out of the chokes, lift them out, drain, let them get cold, remove the chokes, trim the fronds neatly, and use according to directions.