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French or Globe Artichokes

This artichoke is a plant resembling a thistle, with a large scaly head like the cone of a pine. The receptacle underneath and the lower part of the leaves composing the head are. the edible parts. It is an excellent and delicate vegetable. Strip off the coarse outer leaves and cut the stalks off about an inch from the bottom, wash well in plenty of cold water, then throw them in boiling water, add a teaspoonful of salt and boil slowly until the outer leaves are very tender, and can be pulled out easily; take them from the fire and stand carefully upside down in a flat colander or plate to drain. When ready to serve, arrange them in a circle upon a hot dish, the tops up, and pour over them sauce Hollandaise, or the artichokes may be served undressed, and the sauce served in individual dishes, thus allowing each one to dip the leaves of the artichoke into the sauce before eating.