Cut six fine, solid, green artichokes into quarters, and remove the choke entirely. Trim the leaves neatly, and parboil them for five minutes in salted and acidulated water. Remove, and drain them thoroughly. Lay them in a sautoire; season with a pinch of salt, a pinch of pepper, and add two ounces of good butter. Cover the pan with the lid, and set to cook in a moderate oven for twenty-five minutes. Take it out, place the artichokes in a deep dish, and serve with any desired sauce.