Artichokes, with White Sauce

Wash them well, peel and shape them to a uniform size; throw them into boiling salted water, and let them boil fifteen to twenty minutes; drain them at once thoroughly; put them on a dish and serve with the following sauce poured over them: Mix over the fire 1 1/2 oz. butter with a tablespoonful of flour; add 1/2 pint of boiling water, white pepper and salt to taste; stir till the sauce thickens, then take the saucepan off the fire, and stir in the yolks of two eggs, beaten up with the juice of a lemon, and strained.

Artichokes, with Cream

Prepare and parboil them as in the preceding recipe; then put them into a saucepan with a due allowance of white sauce, and let them finish cooking in this, adding at the last a small quantity of cream and grated nutmeg.

Artichokes, with Gravy

Prepare them as above, cutting them to the size of pigeon's eggs. Parboil them for ten minutes, drain them and toss them in a saucepan with a piece of butter; then add a small quantity of good clear gravy and a dust of pepper. Let them simmer very gently till wanted.

Artichokes (Mashed)

Salted water, a piece of butter, a little cream, white pepper, nutmeg and salt.

Wash, peel and boil them in salted water; drain, and pass them through a hair sieve. Squeeze all the water out of the pulp; put it into a saucepan, and work it on the fire, with a piece of butter and a little cream, adding white pepper, nutmeg and salt if necessary. When quite hot and sufficiently dry, serve.

Artichokes (Fried)

Wash, peel and parboil them whole for ten minutes, then cut them in strips the size of a little finger. Flour them carefully, and fry in hot lard; or they may be dipped in batter and fried. Serve piled up on a napkin.

Artichokes (Stewed)

Mince a couple of shallots and fry them in plenty of butter; put in the artichokes parboiled and cut into pieces, moisten with a little stock, season with pepper, salt, and a little lemon juice; lastly add some finely-chopped parsley, and let the whole stew gently till quite done. A small quantity of Parmesan cheese may be added.

Artichokes, au Gratin

Wash, peel and boil them whole; cut them in slices the thickness of a cent. Butter a dish previously rubbed with a shallot; arrange the slices on it, strew over them some baked bread-crumbs, seasoned with pepper, salt and a little powdered thyme, add a squeeze of lemon, put a few pieces of butter on the top, and bake for ten or fifteen minutes.