Artichoke, Cardoon RECIPES

---Artichoke Bottoms---
If dried, they must be soaked, then stewed in weak gravy, and served with or without forcemeat in each. Or they may be boiled in milk, and served with cream sauce; or added to ragouts, French pies, etc. ---To Dress Artichokes---
Trim a few of the outside leaves off, and cut the stalk even. If young, half an hour will boil them. They are better for being gathered two or three days, first. Serve them with melted butter, in as many small cups as there are Artichokes, to help with each.
---To keep Artichokes for the Winter---
Artichoke bottoms, slowly dried, should be kept in paper bags.
---Artichokes à la Barigoule---
Trim some small Artichokes, and with the handle of an iron tablespoon scoop out all the fibrous part inside, Put about a pound of clean hog's-lard into a frying-pan on the fire, and when quite hot, fry the bottom of the Artichokes in it for about 3 minutes; then turn them upside down, and fry the tips of the leaves also, drain them upon a cloth to absorb all the grease, and fill them with a similar preparation to that directed for tomatoes a la Provencale; tie them up with a string, and place them in a large stewpan or fricaudeaupan; moisten with a little good stock; put the lid on; place them in the oven to simmer for about an hour; remove the strings, fill the centre of each Artichoke with some Italian sauce; dish them up with some of the sauce, and serve.
---Artichokes à la Lyonnaise---
Pull off the lower leaves without damaging the bottoms of the Artichokes, which must be turned smooth with a sharp knife; cut the Artichokes into quarters, remove the fibrous parts, trim them neatly, and parboil them in water with a little salt. Then put them in a saucepan on a slow fire to simmer very gently for about three-quarters of an hour, taking care that they do not burn; when done they should be of a deep yellow colour and nicely glazed. Dish them up in the form of a dome, showing the bottom of the Artichokes only; remove any leaves that may have broken off in the sautapan; add a spoonful of brown gravy or sauce, 2 pats of butter and some lemon-juice, simmer this over the fire, stirring it meanwhile with a spoon; and when the butter has been mixed in with the sauce, pour it over the Artichokes, and serve.