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Artichokes Boiled Plain

Cut off the tips of the leaves and round off the bottoms, removing the stalk and trimming the under leaves away. Soak in salt and water, washing well. Boil them in salt and water until they are quite tender; the leaves come away readily when they are done. Use a large quantity of water for the boiling, as it helps to rid them of a slight bitterness prevalent, especially in the autumn. When cooked drain on a cloth, and then remove with a spoon the soft fibrous substance found inside, and which is sometimes termed the "choke." Then place once more in boiling water to heat up and take out again, drain and serve in a vegetable dish with a strainer, or upon a neatly-folded napkin. Serve with melted butter.