ARTICHOKES 289 



done into cold salted water to which a squeeze of lemon 

 juice, or a small quantity of vinegar, has been added 

 to keep them white. Young Artichokes should be 

 placed for cooking in boiling water, slightly salted, but 

 when they begin to get old or there is any suspicion that 

 they have been touched by frost, they should be put 

 into warm water. Drain them as soon as they are 

 tender, which, if they are fresh and free from frost, will 

 take about half an hour. A suitable substitute for the 

 more ordinary white sauce is a rich sauce made with 

 equal quantities of chicken broth (flavoured of course 

 with vegetables) and milk and finished with the yolks 

 of one or two eggs beaten up with a tablespoonful of 

 cream. The same sauce flavoured with grated Parme- 

 san cheese is also to be recommended, but nothing is 

 nicer than really well-made Hollandaise sauce. Roasted 

 Artichokes are suitable for serving with roast beef or 

 mutton ; parboil the Artichokes in salted water, then 

 bake them in a tin containing some hot beef dripping, 

 and cook them in a moderately quick oven, basting 

 them frequently. Partly cooked Artichokes if cut into 

 rather thin slices can also be fried in butter. If they 

 are required as a garnish for a dish of fillets of beef 

 or mutton cutlets serve them in the form of fritters. 

 Boil the Artichokes until they are just tender, without 

 being soft, cut them into slices and dip them into a 

 light batter and fry them in a bath of boiling fat. 

 Artichoke souffle is useful to serve as a vegetable en- 

 tremets at a time when other vegetables are scarce. 

 The Artichokes after being boiled and thoroughly 



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