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ARTICHOKES (a la Poivrad)

Take four or five young artichokes; trim them, remove the chokes, cut off the lower leaves, divide the artichokes into four, and throw them into vinegar and cold water to preserve the colour. When wanted, drain them from the vinegar and water, put them into a dish, and serve like radishes. Pepper, salt, oil, and vinegar should be sent to table with them. Probable cost, 2d. to 4d. each. Sufficient for a small side dish.