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Eggs and Artichokes

Boil in water twelve artichoke bottoms for half an hour and hard boil half the quantity of eggs. Cut as many rounds of bread as there are artichoke bottoms, making them about one inch larger in diameter; put a lump of butter in a flat stewpan and, when boiling, put in the rounds of bread and fry until well browned. When cooked drain the artichoke bottoms, peel and cut the hard-boiled eggs into halves, place an artichoke bottom on each round of bread and then half an egg, the cut side downward. Spread a folded napkin or an ornamental dish-paper over a hot dish, arrange the toast and eggs tastefully upon it, garnish with fried parsley, and serve with a sauceboatful of rich gravy.