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Ingredients.—4 or 5 artichokes, salt and butter, about ½ pint 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.