After they have been soaked and well washed, cut off the stems quite close, trim away a few of the lower leaves, and clip the points of all; throw the artichokes into plenty of fast-boiling water, ready salted and skimmed, with the addition of the proportion of soda directed, as this will greatly improve the colour of the vegetable. When extremely young, the artichokes will be tender in from half to three quarters of an hour, but they will require more than double that time when at their full growth: when the leaves can be drawn out easily they are done. Send good melted butter to table with them. They should be boiled always with the stalk-ends uppermost.

Obs.—French cooks lift the tops from the artichokes before they are served, and replace them after having taken out the chokes: this is an excellent plan, but it must be expeditiously done to prevent the vegetable from cooling,