Cut the tops of the artichokes level, trim them, tie up and place into boiling salted water. Cook fairly rapidly then drain them and remove the strings.
Arrange on a serviette on a dish and serve accompanied with either Sauce au Beurre, Sauce Hollandaise or Sauce Mousseline.
If the artichokes are being served cold, the choke should be removed. Arrange on a serviette and serve accompanied with Sauce Vinaigrette.
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