1 heaped tablespoonful of salt, 1/2 teaspoonful of pepper, 1 bunch of
savoury herbs, 2 oz. of butter.
_Mode_.--Cut the ends of the leaves, as also the stems; put the
artichokes into boiling water, with the above proportion of salt,
pepper, herbs, and butter; let them boil quickly until tender, keeping
the lid of the saucepan off, and when the leaves come out easily, they
are cooked enough. To keep them a beautiful green, put a large piece of
cinder into a muslin bag, and let it boil with them. Serve with plain
melted butter.
_Time_.--20 to 25 minutes.
_Sufficient_,--5 or 6 sufficient for 4 or 5 persons.
_Seasonable_ from July to the beginning of September.
ARTICHOKES A L'ITALIENNE.