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.