Place the bottoms of the artichokes on a gridiron with narrow bars over a clear fire, and serve them as soon a they are thoroughly hot through.
ARTICHOKES, FRIED .-- The bottoms of artichokes after being boiled can be dipped in batter and fried.
ARTICHOKES A LA PROVENCALE .-- Parboil the artichokes and remove the choke, and put them in the oven in a tin with a little oil, pepper and salt, and three or four heads of garlic, whole.

Let them bake till they are tender, turning them over in the oil occasionally; then take out the garlic and serve them with the oil poured over them, and add the juice of a lemon.
ARTICHOKES, JERUSALEM, BOILED, PLAIN .-- The artichokes must be first washed and peeled, and should be treated like potatoes in this respect.

They should be thrown into cold water immediately, and it is best to add a little vinegar to the water.

If the artichokes are young, throw them into boiling water, and they will become tender in about a quarter of an hour or twenty minutes.

It is very important not to over-boil them, as they turn a bad colour.