Artichokes a la Vinaigrette

• 6 Fine, Tender, Young Artichokes
• 3 Tablespoonfuls of Olive Oil
• 2 Tablespoonfuls

Prepare and boil the artichokes as in recipe for French Artichokes Boiled. Serve with the following sauce:

Take the yolk of a hard-boiled egg, dilute it with two teaspoonfuls of vinegar, blend well, season to taste with salt and pepper; chop the shallot very, very fine, add to the mixture, and then add gradually three tabl