Prepare and cut the artichokes as above; put an ounce of butter, and a
quarter do. of sugar into a stewpan with the artichokes, and pass them
over a moderate fire, until they are covered with a white glaze; then
add half a tablespoonful of flour (mix it well,) and twelve do. of white
broth; let it simmer gently until they are quite tender, season with a
little salt and two tablespoonfuls of liaison (No. 119), stir it in
quickly, and serve.