nly recently imported to the United States,
principally by Italian farmers, and they are just beginning to find
their way into the American kitchen. The artichokes may be eaten raw or
cooked. It is a healthy and palatable vegetable, easily digested when
cooked. It is nutritious and adapted for convalescents. It may be
prepared in a thousand ways, and here follow some of the simplest and
most tasteful.

To prepare the steamed artichokes they must first be cleaned and the
stalk cut to less than half an inch. Put them in a saucepan, standing on
their bottoms, one near the other, in half an inch or more of water. In
an opening made in the middle put salt and pepper, and pour inside as
much good olive oil as they may contain. Cover well the saucepan and put
it on the fire. The artichokes, that are already seasoned, will be
cooked by the steam.

30

STEWED ARTICHOKES

(Carciofi in stufato)

Wash the artichokes and cut the hard part of the leaves (the top). Widen
the leaves and insert a hash composed of bread crumbs, parsley, salt,
pepper and oil. Place the artichokes in the saucepan standing on their
stalk, one touching the other. Cover them with water and let them cook
for two hours or more. When the leaves are easily detached they are
cooked.

31

ARTICHOKES WITH BUTTER

(Carciofi al burro)

Wash, dry and cut out the top of the leaves of as many artichokes as are
needed. Cut them in two or four and boil them in salt water. When
tender, drain them, have them slightly browned in melted butter and
season with salt and pepper.

When served in a vegetable dish or placed in a pyramid on a round plate,
sprinkle with grated cheese.

32

FRIED SQUASH

(Zucchine fritte)

The squashes used by Italians for frying and other purposes are very
small, and for this reason they are called "Zucchine" or small squashes.
They can be bought at those shops kept by Italian vegetable dealers that
are now to be found in large number in most American cities and,
invariably, in Italian neighborhoods during the summer season. The
"Zucchine" are an extremely tasty vegetable and they are especially good
when fried.

Select the squashes that are long and thin: wash them cut them in little
strips less than half an inch thick. Take away the softer part of the
interior and salt moderately. Leave them aside for an hour or two, then
drain them but don't dry them. Put them in flour and rub gently in a
sieve to take away the superfl