French Artichokes Recipe

Instructions

1. The artichoke consists of three parts; The bottom, the leaves and the choke.
2. The choke is not eaten and may be removed or not, as preferred.
3. If it is to be removed, cut out the stem and save it; then with the point of a sharp knife cut around the base of the choke and draw out the latter.
4. Cut across the top of the artichoke to trim it.
5. Then wash it and soak it for half an hour in salted water, suing one tablespoon of salt to two quarts of water.
6. After removing the choke and soaking as directed, press the stem back into the head, lay the whole head downward in a kettle and cover with boiling water, adding one teaspoon of salt and two teaspoons of lemon juice for every two quarts of water.
7. Boil gently until tender.
8. Then take the artichoke from the water and drain.
9. Serve hot with Bechamel sauce or Hollandaise sauce, or cold with French dressing or well-seasoned mayonnaise dressing or with Russian dressing.