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Scrambled Eggs with Artichokes

Break eight fresh eggs in a bowl, add a half gill cream, half teaspoon salt, two saltpsoons pepper, and sharply beat up with fork for a minute. Cut three canned artichoke bottoms into quarter-inch-square pieces, place in a sautoire with two tablespoons melted butter and briskly fry for five minutes, tossing once in a while. Sprinkle two saltspoons salt over, drop in eggs and cook for six minutes, briskly and frequently stirring meanwhile, dress on a hot deep dish and serve.