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Cut the artichokes as above (No. 87), pass them in a stewpan with an ounce of butter, and half ditto of sugar, over a moderate fire until they are covered with a white glaze; then add a tablespoonful of flour, and sixteen ditto of boiled milk; let it simmer gently until the artichokes are quite tender, season with a little salt and white pepper; to finish add an ounce of fresh butter, and two tablespoonfuls of liaison, stir it quickly and serve.

If you have not a round scooper any shape will do; but round is preferable, as it is a very tender vegetable, and they are not so liable to break.