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ARTICHOKES (a la Lyonnaise)

Wash, blanch, and trim four artichokes; then place them in a stewpan with two ounces of butter, the juice of a lemon, a pinch of salt, and a pinch of pepper. Simmer them gently until they are sufficiently cooked, then drain them from the fat, and put them into the oven to brown slightly. Put a cupful of good stock into the saucepan in which the artichokes were stewed. Stir gently for a few minutes, add a glass of white wine, and serve. Time, three-quarters of an hour. Probable cost, 2d. to 4d. each. Sufficient for three persons.