Artichokes
Whose appetites would soon devour
Each cabbage, artichoke, and flower.
Cawthorne.
Soak them in cold water, wash them well, then put them into plenty of boiling water, with a handful of salt, and let them boil gently till tender, which will take an hour and a half or two hours. The surest way to know when they are done enough is to draw out a leaf. Trim them and drain them on a sieve, and send up melted butter with them, which some put into small cups, so that each guest may have one.