Globe Artichokes

They should be boiled with the leaves downward in salt water. Serve hot or cold, with sauce vinaigrette or white sauce. Also with the inside leaves taken out and filled up with stuffing of veal and chicken, and a little bit of ham, all well chopped up together. Let them simmer together for half an hour, adding a spoonful or two of soup to make a gravy.

From page 43 of the 1904 edition.

Original pages from the book