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ARTICHOKES, FRIED (a la Gouffe)

Wash and trim three young, freshly-cut artichokes. Cut them into thin slices, and as they are cut throw them into water with a cupful of vinegar in it; this is to preserve the colour. Drain them, and season them with a pinch of salt and the same of pepper. Make a batter with three eggs, two table-spoonfuls of oil, and two of flour. When all are well mixed, put the slices of artichoke into it, and stir it gently for three or four minutes, until every piece of artichoke is well covered. Fry gently in hot fat, being careful that the vegetable is cooked throughout as well as browned. Drain off the fat, pile the slices on a napkin, and garnish with a little fried parsley. Time to fry, a quarter of an hour. Probable cost, 2d. or 3d. per pound. Sufficient for two or three persons.