Force a small opening in the head of the artichoke by giving it a blow
upon the table. Then, into the center pour a dessertspoonful of olive
oil in which a little salt and pepper have been mixed. To this add a
quarter of a clove of garlic.
Place the artichokes in such position that they may not be overturned.
Surround them with cold water, and allow them to boil, covered and
undisturbed, for half an hour.
This is an Italian method, and by following it one may understand why
an artichoke need not taste as flat as boiled hay.