Artichokes, Boiled
INGREDI- ENTS. To each gallon of water allow 1 Trim and boil the artichokes, and rub heaped tablespoonful of salt, a piece of soda | them over with lemon-juice, to keep them ARTICHOKES À L'ITALIENNE. white. When they are quite tender, take them up, remove the chokes, and divide the bottoms; dip each piece into batter, fry them in hot lard or dripping, and garnish the dish with crisped parsley.
TIME.-20 minutes to boil the artichokes; 5 to 7 minutes to fry them.
SEASONABLE from July to the beginning of September.
Artichokes à l'Italienne. -IN- GREDIENTS.-6 artichokes, salt and butter, about 1/24 pint of good gravy. AVERAGE COST, 6d. each.
Trim and cut the artichokes into ASPARAGUS, BOILED. pear, and to serve them covered with white sauce, garnished with Brussels sprouts.
TIME.-About 20 minutes.
SEASONABLE from September to June.