2030—Artichokes with Divers Sauces

Cut the artichokes evenly to within two-thirds of their height; trim them all round; string them, and plunge them into slightly-salted boiling water. Cook them rather quickly; drain them well, just before serving them, and remove the string.

Dish on a napkin, and send a butter, a Hollandaise, or a mousseline sauce, &c., at the same time.

When artichokes, cooked in this way, have to be served cold, remove their chokes, dish them on a napkin, and send a Vinaigrette sauce separately.