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Artichokes Boiled

When small and tender, the artichoke may be served raw as a salad. It consists of three parts, the bottom, leaves and choke. The choke is not eaten and may be removed or not, as preferred. If it is to be removed, cut out the stem and save it; then with the point of a sharp knife cut around the base of the choke and draw the latter out. Cut across the top of the artichoke to trim it. Then wash it and soak it for half an hour in salted water, using one tablespoon of salt to two quarts of water. It will then be ready to cook. After removing the choke and soaking as directed, press the stem back into the head, lay the whole head downward in a kettle and cover with boiling water, adding one teaspoon of salt and two of lemon juice for every two quarts of water. Boil gently for half an hour, if the vegetable is young-ten minutes longer, if old. Then take the artichoke from the water and drain. Serve hot with béchamel sauce or sauce Hollandaise, or cold with a French dressing.