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Ingredients.—To each ½ gallon of water allow 1 heaped tablespoonful of salt; artichokes. Mode.—Wash, peel, and shape the artichokes in a round or oval form, and put them into a saucepan with sufficient cold water to cover them salted in the above proportion. Let them boil gently until tender; take them up, drain them, and serve them in a napkin, or plain, whichever mode is preferred; send to table with them a tureen of melted butter or cream sauce, a little of which may be poured over the artichokes when they are not served in a napkin. Time.—About twenty minutes after the water boils. Average cost, 2d. per lb. Sufficient—10 for a dish for 6 persons. Seasonable.—from September to June.