Page:Browne - The Plain Sailing Cook Book.djvu/70




 * 1) Wash in cold water, remove the outside leaves, and cut off the stems close to the leaves.
 * 2) Cut off about an inch of the tops of the leaves, spread the leaves open from the centre, and remove the core or "choke."
 * 3) Tie a string around each artichoke near the top, and soak them in cold water for half an hour.
 * 4) Drain, put into a saucepan of boiling salt water, and boil from thirty to forty-five minutes, depending upon the age of the artichokes.
 * 5) Remove from the boiling water, and turn each artichoke upside down to drain.
 * 6) Place the artichokes on a serving-dish, and remove the strings.
 * 7) Serve with Hollandaise Sauce (page 32), White Sauce No. 2 (page 150), or Mayonnaise (page 83).



Scrub the artichokes well, using a brush and cold water, and peel them.  