KING ARTICHOKES.

1082. INGREDIENTS.--5 or 6 artichokes; to each 1/2 gallon of water allow
1 heaped tablespoonful of salt, 1/2 teaspoonful of pepper, 1 bunch of
savoury herbs, 2 oz. of butter.

_Mode_.--Cut the ends of the leaves, as also the stems; put the
artichokes into boiling water, with the above proportion of salt,
pepper, herbs, and butter; let them boil quickly until tender, keeping
the lid of the saucepan off, and when the leaves come out easily, they
are cooked enough. To keep them a beautiful green, put a large piece of
cinder into a muslin bag, and let it boil with them. Serve with plain
melted butter.

_Time_.--20 to 25 minutes.

_Sufficient_,--5 or 6 sufficient for 4 or 5 persons.

_Seasonable_ from July to the beginning of September.

ARTICHOKES A L'ITALIENNE.

1083. INGREDIENTS.--4 or 6 artichokes, salt and butter, about 1/2 pint
of good gravy.

_Mode_.--Trim and cut the artichokes into quarters, and boil them until
tender in water mixed with a little salt and butter. When done, drain
them well, and lay them all round the dish, with the leaves outside.
Have ready some good gravy, highly flavoured with mushrooms; reduce it
until quite thick, and pour it round the artichokes, and serve.

_Time_.--20 to 25 minutes to boil the artichokes.

_Sufficient_ for one side-dish.

_Seasonable_ from July to the beginning of September.

CONSTITUENT PROPERTIES OF THE ARTICHOKE.--According to the
analysis of Braconnet, the constituent elements of an artichoke
are,--starch 30, albumen 10, uncrystallizable sugar 148, gum 12,
fixed oil 1, woody fibre 12, inorganic matter 27, and water 770.

BOILED JERUSALEM ARTICHOKES.

1084. INGREDIENTS.--To each 1 gallon of water allow 1 heaped
tablespoonful of salt; artichokes.

_Mode_.--Wash, peel, and shape the artichokes in a round or oval form,
and put them into a saucepan with sufficient cold water to cover them,
salted in the above proportion. Let them boil gently until tender; take
them up, drain them, and serve them in a napkin, or plain, whichever
mode is preferred; send to table with them a tureen of melted butter or
cream sauce, a little of which may be poured over the artichokes when
they are _not_ served in a napkin.

[Illustration: JERUSALEM ARTICHOKES.]

_Time_.--About 20 minutes after the water boils.

_Average cost_, 2d. per lb.

_Sufficient_,--10 for a dish for 6 persons.

_Seasonable_ from September to June.

USES OF T