Potatoes Sauted with Artichoke Bottoms and Truffles

Trim long potatoes, shaping them into cylinders one inch in diameter; cut them into three sixteenths of an inch thick slices, drain and dry on a cloth; also trim small artichoke bottoms, cut them in four pieces, and pare. Heat a liberal quantity of good oil in a sautoir; put in the potatoes and artichoke bottoms, and cook while tossing to have them attain a color; drain when done, and add salt and butter; shake off of the fire until the butter dissolves, then add minced truffles cooked in Madeira wine, tossing continually in the meanwhile: serve up in a vegetable dish.