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Artichoke Bottoms

Take a few artichoke bottoms, dried. Soak them, and boil them in sufficient clear stock to cover them. When tender, which may be ascertained by sticking a fork into them, take them out, let them drain, then put a little forcemeat into each one, and serve them in a napkin. Time to boil, if young, three-quarters of an hour; if fully grown, an hour and a half. Sufficient, one for each person. Probable cost, 3d. each.