312—Artichokes à la Grecque

Take some very small and tender artichokes. Pare them, cut the leaves short, and plunge them into a large saucepan of acidulated water. Set to parboil for eight or ten minutes, drain, cool in fresh water, and drain once more in a sieve.

For twenty artichokes prepare the following liquor:—one pint of water, one-quarter pint of oil, a little salt, the juice of three lemons, a few fennel and coriander seeds, some peppercorns, a sprig of thyme, and a bay-leaf. Set to boil, add the parboiled artichokes, and leave to cook for twenty minutes. Transfer to a bowl.

Serve these artichokes very cold upon a hors-d’œuvre dish, accompanied by a few tablespoonfuls of their cooking-liquor.