Are very great favourites with most epicures, and their flavour renders
them worthy of so high an appreciation.
Have six not over large but of a very good size, trim the bottoms rather
close till it shows the white streak, cut also an inch from the top with
a pair of scissors, and a little off the point of each leaf, have a
gallon of water (into which you have put half a pound of salt,) boiling,
put in the artichokes and boil one hour, or till you can pull out a leaf
with facility, take them up, lay them upon a cloth to drain, upside
down, dress them upon a napkin, and serve with melted butter separate in
a boat; they may be boiled previously and kept in cold water till
wanted, and are ready by merely dipping them in boiling water.