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Artichokes, Boiled

Soak the artichokes, and wash them in several waters to expel any insects. Cut the stalks even, and trim away the lower leaves and the ends from the upper one. Boil them in plenty of salted water with the tops downwards, and let them remain until the leaves can be easily drawn out. Send a little Dutch sauce to table with them. Boiled artichokes often form a separate dish. The leaves should be pulled out with the fingers, dipped in the sauce, and carried to the mouth. Time, if young, about half an hour; longer, if old. Allow one for each person. Probable cost, from 2d. to 4d. each.