ARTICHOKES 291 



numerous ways in which Globe Artichokes may be 

 served; for instance, instead of being boiled entiredivide 

 them into four quarters, remove the choke, and cut the 

 leaves, leaving only about a quarter of an inch. Place 

 each piece as it is trimmed into cold acidulated water 

 to prevent any discolouration, and then cook the Arti- 

 chokes in salted water to which a small quantity of 

 lemon juice has been added ; when they are tender 

 drain them and serve with a rich white mushroom 

 sauce, Bearnaise bechamel, maitre d hotel, or thick 

 brown sauce. The vegetable may also be scalloped ; 

 place it in a small buttered pie or gratin dish and mask 

 it with some good white sauce, then cover the top with 

 finely sifted bread crumbs (seasoned with salt and 

 pepper) and small pieces of butter, and bake in a quick 

 oven until brown ; if preferred the crumbs may be 

 mixed with an equal quantity of mild grated cheese. 

 If only the bottom portion of the Artichoke is required 

 (and it is useful for many entries and savouries) remove 

 all the leaves and the choke and trim the little green 

 cups, then boil them in salted water untifrthey are quite 

 tender. 



Chinese Artichokes. The peculiarly delicate nutty 

 flavour of this comparatively new vegetable is perhaps 

 best preserved when it is boiled until tender (in salted 

 boiling water) and served with a delicate white sauce, 

 such as that recommended for Jerusalem Artichokes. 

 It can also be fried, after being boiled until just tender, 

 and it may be used in a salad with other vegetables, 

 while it makes a novel and delicious curry. 



