CHAPTER VIII.
VEGETABLES, FRESH.
ARTICHOKES, FRENCH, PLAIN BOILED .-- Put the artichokes to soak in some well salted water, upside down, as otherwise it is impossible to get rid of the insects that are sometimes hidden in the leaves.

Trim off the ends of the leaves and the stalk, and all the hard leaves round the bottom should be pulled off.

Put the artichokes into a saucepan of boiling water sufficiently deep to nearly cover them.

The tips of the leaves are best left out; add a little salt, pepper, and a spoonful of savoury herbs to the water in which they are boiled.

French cooks generally add a piece of butter.