New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1914-06-08

reason why they should not
&c served much oftener than they
are. While the cone shaped variety
is still termed French" artichoke .
distinguish it from the more COM
monplace Jerusalem" artichoke, it IS
French by courtesy only, as instead
Of being imported it is extensively
cultivated in this country, which cX-
plains the reduction in price.
An artichoke resembles the COM
mon thistle in structure and is moth
ing more or less than an immense
bud cut before it has had time to de-
velop into a flower. The obstructing
choke" is formed of the thickly-
matted fbres, which would, in time,
appear in the thistle-like bloom.
Parts That Can Be Eaten.
The only edible portions are the
feshy bases Of the spiky leaves and
the bottom, or fond, from which
they spring.
The removal Of the fuzzy choke is
an important part of the preparation
and is best done after the artichokc
has been boiled until tender. Expert
French and Italian cooks, who are
skilled in handling this foreign vege-
table, have an ingenious way OF fore
ing oper the C'oce!v ~r0''~~| 1900.
mid of leaves of an uncooked arti-
choke and removing the choke with
a sharp-edged spoon. In less expert
hands, however, this process often re-
a.. suits in splitting the fond" so that
it is always safer to remove the
choke after boiling the whole bud.
When purchased, the artichoke
should be green and fresh. If the
tips Of the leaves appear dry and
discolored, clip each for half an inch
or more.
Directions for Preparing.
Remove the large lower leaves and
trim the centre stalk so that each
artichoke shall stand on a firm, fat
base. Scrub thoroughly with vegc-
table brush and place head down il
cold sailed water, with little vine
gar added. This will draw out any
small insects that may be secreted
among the leaves.
4 At the end of half an hour remove
and immerse in boiling sailed water
and cook until the leaves pull out
easily and the base is tender. This
will require boiling for twenty min
utes or half an hour. according to
the size of the vegetable. BY wrap,
ping a napkin around the hot arti-
choke it can be handled convenient
| ly while the choke is being removed.
How to Serve Hot as an Entree.
Where the artichoke is to be
served hot as an entree, the cavity
/ left by the removal of the choke IS
often filled with a rich combination
of mushrooms and chopped breast Of
chicken or with highly seasoned
forcemeat and served with a white
sauce made of chicken stock. instead
of milk or cream. A more simple
way is to place bit Of butter in the
cavity, sprinkle the interior with Par
nesan cheese ard place in the oven
until the cheese and butter melt into
a rich sauce.
Many persons prefer the artichok=
served with well made Hollandalse
sauce. each leaf being pulled off with
the fingers, the thickened end dipped
ir the sauce and daintily drawn be-
tween the teeth, thus getting all the
sweet Juice from the soft part Of the
leaf. After the leaves have been dis
posed of. the base or fond" is cut
with the fork and eaten with the
sauce.
Leaves Detached, When Salad.
When the artichokes are served
cold as a salad course some host
esses prefer to detach the leaves and
arrange them in a series of circles on
individual plates. The centre is ap-
propriately filled with lemon bas-
ket holding sauce into which the
thickened base of each leaf is dipped
This method of serving has the al
vantage Of leaving the feshy base or
fond" TO be served at another meal.
As an hors-d'oeuvre at formal
luncheon or dinner these may be
spread with caviare or topped with a
mound of crab fakes with mayor
naise. They are also delicious in the
preparation of hot entree, with
finely chopped spinach, broiled toma-
toes or creamed mushrooms placed
on them and delicious sauce poured
over all.
Whether hot or cold, artichokes are
ALWAYS best served as separate
course. and one constitutes a single
norton. although large artichokes