Artichokes Barigoule

Cut off about half an inch from the tops of the artichokes, trim off the leaves from the bottom and burn them. Wash thoroughly, put in a saucepan with a good supply of slightly-salted water and boil until quite tender. Take out, drain, and scoop out the slightly fibrous insides, and squeeze perfectly dry. Put the tops of the leaves into a fryingpan with a few tablespoonfuls of oil to fry them. Place a small quantity of grated bacon in a saucepan with a little flour and butter, adding a gill of prepared fine herbs, and pour over a little broth; put the saucepan over the fire and stir for five minutes. Place a small quantity of this mixture in each artichoke (previously seasoned with salt and pepper internally) and cover the opening with a thin slice of bacon, bind around with string to keep them in position, put into a saute-pan together with a little broth, set the pan in the oven and bake for twenty minutes. Arrange the cooked leaves on a dish, remove the string and bacon from the artichokes, place on the leaves, and serve.

Artichokes Boiled Plain

Cut off the tips of the leaves and round off the bottoms, removing the stalk and trimming the under leaves away. Soak in salt and water, washing well. Boil them in salt and water until they are quite tender; the leaves come away readily when they are done. Use a large quantity of water for the boiling, as it helps to rid them of a slight bitterness prevalent, especially in the autumn. When cooked drain on a cloth, and then remove with a spoon the soft fibrous substance found inside, and which is sometimes termed the " choke." Then place once more in boiling water to heat up and take out again, drain and serve in a vegetable dish with a strainer, or upon a neatly-folded napkin. Serve with melted butter.

Puree Of Artichokes

Dress and cook some artichoke bottoms as for a garnish, and then when they are soft remove, drain and cut them up. Place in a saucepan with an equal bulk of bechamel sauce, glaze and reduce the liquor, rubbing the whole through a fine sieve into a basin, mixing in a little hot cream and butter, and serve.

Artichokes Raw

A poivrade composed of a mixture of pepper, oil, vinegar and salt is placed on a plate and the artichoke held in the left hand by the tips of the leaves, is cut into slices, successively from the bottom, to each slice is attached a leaf; then holding the leaf between the finger and the thumb, the sliced bottom is dipped into the poivrade and eaten.

Stuffed Artichoke Bottoms

Trim, cut in quarters and cook the desired number of artichokes in the Italian style, and fill the center of each with a little chicken forcemeat mixed with d'uxelles sauce. Place in a sautepan with a little butter and put in an oven to poach the forcemeat. Then remove, arrange on a dish and serve, pouring a little half-glaze over them.