Miss Corson's practical American cookery and household management

After washing a quart of artichokes thoroughly in cold water, scrape off the skin, holding them under water to keep them white, and putting them, as fast as they are scraped, into a large bowl of cold water containing a tablespoonful of salt and half a cupful of vinegar. When all the artichokes are scraped, put them over the fire in salted boiling water enough to cover them, and boil them gently until they are tender, but not broken ; they will not be mealy like potatoes, but of a dense, waxy texture, and they break easily ; when the artichokes are tender, drain them from the water in which they were boiled, and serve them in a cream sauce made as follows : About ten minutes after the artichokes are put over the fire to boil, heat a pint of milk in a milk-boiler. or in a saucepan set in a pan of hot water ; meantime, mix together by stirring them over the fire a tablespoonful each of butter and flour, and, when they are smoothly blended, gradually stir the milk into them ; season the sauce rather highly with salt and white pepper ; let it boil for two minutes, and then use it with the boiled artichokes. If the sauce is made before the artichokes are done, keep it hot by placing the saucepan containing it in a pan of boiling water. Any other sauce suitable for vegetables may be served with the artichokes ; when cold they make a good salad. Cold boiled artichokes may be fried in butter, or scalloped with bread-crumbs and sauce, and browned in the oven. GLOBE ARTICHOKES. The large green artichokes seen occasionally in market and at fruit-stores are the globe artichokes, which were formerly as well-known and cultivated in this country as they Fresh Globe Artichoke, are now abroad. The accompanying cuts, copied from an English work, — Cassell's "Dictionary of Cookery," — represent the full head and the section : the line C runs into the bottom, ox fond; the line B into the choke, which is removed after the artichoke is blanched, by inserting a small spoon Section of Globe Artichoke. between the leaves from the top of the head ; the line A indicates the leaves themselves, the lower part of which is eaten when they are tender and succulent. GLOBE ARTICHOKES, BOILED. The accompanying illustration shows a dish of globe artichokes ready for the table. To prepare them, wash them in plenty of cold salted water, and unless they are very fresh let them remain in the water for some time ; boil them in enough salted boiling water to cover them until the leaves are tender where they join the fond, or until a leaf can be pulled out easily ; then drain the artichokes, trim off the tops of the leaves, as shown in the picture, partly cut the artichokes through the centre, and remove the choke with a teaspoon ; work quickly, lest the artichokes become cold, and if they do, heat them in boiling water before serving them. Serve the artichokes with white sauce, Dutch or HoUandaise sauce, or with butter, salt, and pepper. These sauces are sometimes put at each cover in a little cup, and every one pulls the leaves of the artichoke, and dips them in the sauce before eating the succulent end : The fond, or bottom, is also Globe Artichokes, boiled.