of good gravy.
_Mode_.--Trim and cut the artichokes into quarters, and boil them until
tender in water mixed with a little salt and butter. When done, drain
them well, and lay them all round the dish, with the leaves outside.
Have ready some good gravy, highly flavoured with mushrooms; reduce it
until quite thick, and pour it round the artichokes, and serve.
_Time_.--20 to 25 minutes to boil the artichokes.
_Sufficient_ for one side-dish.
_Seasonable_ from July to the beginning of September.
CONSTITUENT PROPERTIES OF THE ARTICHOKE.--According to the
analysis of Braconnet, the constituent elements of an artichoke
are,--starch 30, albumen 10, uncrystallizable sugar 148, gum 12,
fixed oil 1, woody fibre 12, inorganic matter 27, and water 770.
BOILED JERUSALEM ARTICHOKES.