Instructions: Artichauts aux Sauces Diversez

Cut the artichokes evenly to within two-thirds of their height; trim them all round; tie them, and plunge them into slightly-salted boiling water.

Cook them rather quickly; drain them well, just before serving them, and remove the string.

Place on a napkin, and send a (butter, Hollandaise,) or a mousseline sauce, etc., at the same time.

When artichokes, cooked in this way, are to be served cold, remove their chokes, serve them on a napkin, and send a vinaigrette sauce separately.

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