Artichokes-Whole-Boiled, with White or Vinaigrette Sauce

Select artichokes of a medium size; remove the hardest leaves from the base, pare the bottoms well, suppressing all the green part, then cut off the tips of each leaf straight (see Fig. 543). Put them into a saucepan of boiling salted water and cook until the leaves detach, then drain, remove the choke, and washing them in their own liquor range them on a napkin bottom downward to have them drain thoroughly; serve at the same time either a white sauce (No. 562) or else a vinaigrette sauce (No. 634).

Boiled and cold artichokes are served with a vinaigrette sauce.