Boil them till they are tender.

The time depends upon the size, but you can always tell when they are done by pulling out a single leaf.
If it comes out easily the artichokes are done.

Drain them off, and remember in draining them to turn them upside down.

Some kind of sauce is generally served with artichokes separately in a boat, such as butter sauce, sauce Allemande, or Dutch sauce.
ARTICHOKES, BROILED .-- Parboil the artichokes and take out the part known as the choke.

In the hollow place a little chopped parsley and light-coloured bread-raspings soaked in olive oil.