batter,--1/4 lb. of flour, a little salt, the yolk of 1 egg, milk.
_Mode_.--Trim and boil the artichokes by recipe No. 1080, and rub them
over with lemon-juice, to keep them white. When they are quite tender,
take them up, remove the chokes, and divide the bottoms; dip each piece
into batter, fry them in hot lard or dripping, and garnish the dish with
crisped parsley. Serve with plain melted butter.
_Time_.--20 minutes to boil the artichokes, 5 to 7 minutes to fry them.
_Sufficient_,--5 or 6 for 4 or 5 persons.
_Seasonable_ from July to the beginning of September.
A FRENCH MODE OF COOKING ARTICHOKES.