GLOBE ARTICHOKE 9 



plants are liberally manured, and the plants will soon 

 begin to form heads. In some parts of the kingdom 

 protection is not necessary ; and here growth is earlier, 

 so that the plant in open quarters may be divided earlier 

 than April, but the growers must be governed by the 

 locality, soil, and surroundings. If the suckers are ob- 

 tained from any distance they should be packed in wet 

 moss, and in all cases there should be ample supplies of 

 moisture when required during the growing season. 

 The season for gathering of the heads is important, as if 

 too large they are dry and iiavourless, and though they 

 may be used in a small state they are lacking the flavour 

 of a quickly grown large succulent head. The heads 

 are best just before the centre scales begin to unfold and 

 whilst the outer ones are quite plump and fresh. The 

 crop early in the spring may be hastened by covering 

 the new growths at night by mats over stakes, also by 

 giving food -in the shape of nitrates and fish manure, 

 the latter well washed down to the roots. 



To BOIL GLOBE ARTICHOKES 



Having cut off the stem level with the leaves, and 

 having cut an inch or so from the top leaves, and 

 removed the harder of the bottom leaves, clean and 

 wash the Artichokes and plunge them into boiling salted 

 water. Boil for half an hour or so, till the leaves are 

 easily removed. Dish on a folded napkin, and serve 

 with oil and vinegar, Sauce Hollandais, or melted butter. 



A FRENCH METHOD OF COOKING ARTICHOKES 



A French method of cooking Artichokes is the follow- 

 ing, given by M. Urbain-Dubois : Trim the vegetable 

 as before, then quarter it, scoop out the "choke" 

 (i.e., the undeveloped flower), rub the inside well 

 with lemon juice, and three parts boil in acidulated 

 slated water ; then drain well, place in a buttered 



