Strip off the coarse outer leaves, and cut off the stalks close to
the bottom. Wash the artichokes well, and let them lie two or
three hours in cold water. Put them with their heads downward into
a pot of boiling water, keeping them down by a plate floated over
them. They must boil steadily from two to three hours; take care
to replenish the pot with additional boiling water as it is
wanted. When they are tender all through, drain them, and serve
them up with melted butter.