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Artichokes, Jerusalem, Fried

Pare and cut the artichokes in slices about the eighth of an inch in thickness, and fry them in sufficient boiling oil or lard for them to wim in until they are a rich brown. Strew a little salt over them, pile high on a dish, and send to table hot. Time to fry, eight or ten minutes. Sufficient, two pounds for a moderatesized dish. Probable cost, 2d. or 3d. per pound.