Artichoke Soup
Artichokes, 6.
Onions, small, 2.
Sage, ¼ teaspoonful.
Lemon juice, 1 tablespoonful.
Salt.
Water, 2 quarts.
Protose, 1⁄8 pound.
Bay leaf.
Browned flour, 1 tablespoonful.
Select prime, green, globe artichokes before they have developed; cut off the stems, trim off the hard leaves round the bottom, and cut off the upper quarter of the artichoke leaves. Put the water in soup kettle; add the artichoke, onions, and protose. Let simmer gently for two hours, then add sage, bay leaf, and lemon juice. Thicken with browned flour. Let all boil together a few minutes, then press through a colander, salt, reheat, and serve.