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Artichokes Stewed in Gravy

Strip off the leaves from the artichokes, remove the chokes, and soak them in lukewarm water for three hours, changing the water three or four times. Place them in a saucepan with enough gravy to cover them, a table-spoonful of mushroom ketchup, the juice of a lemon, and a piece of butter, the size of a walnut, rolled in flour. Let them stew gently until tender, then serve with the sauce poured over them, and as hot as possible. Time to stew, half an hour. Allow one for each person. Probable cost, 2d. to 4d. each.