• 6 Fine, Tender, Young Artichokes
• 3 Tablespoonfuls of Olive Oil
• 2 Tablespoonfuls of Vinegar
• A Shallot
• The Yolk of a Hard-Boiled Egg
• Salt and Pepper to Taste

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 tablespoonfuls of olive oil. Mix all together well. Place the Artichokes on a folded napkin on a dish, and send to the table with the sauce in a separate dish.