rved raw, as a salad, with
either French or Parisian dressing. Under ordinary circumstances
the fruit as prepared for market will keep several weeks. The canned
artichoke, which was imported quite extensively before the war,
consisted of the fronds and bottoms. It came in large quantities from
both France and Italy.

The artichoke buds are used exclusively for garnishing.

THE JERUSALEM ARTICHOKE

This kind of artichoke is a tuber of the species of the sunflower;
it resembles somewhat the Irish potato. It has a sweetish flavor and
contains a large amount of natural water. This species of artichoke is
more valuable than the common artichoke.

The two principal types of the Jerusalem artichokes are

First: Long with reddish skin,
Second: Round, knobby and white in color.

On the Continent they are frequently eaten raw, with just a plain
seasoning of salt, pepper and vinegar; in fact, much as we eat the
American radish. They are frequently made into soup.

The word Jerusalem is a queer cross of dialect from the Italian word
_girasole_, meaning sunflower.

TO COOK

Soak the fruit in a bowl of cold water for two hours; then shake about
in the water freely to remove all traces of sand. Plunge into boiling
water and cook until tender; then drain. Serve in choice of following
methods:

ARTICHOKE HOLLANDAISE SAUCE

Prepare artichoke as given above. Cut into pieces; then cook until
tender; drain and lift each portion on a thin slice of toasted bread.
Cover with Hollandaise dressing.

ARTICHOKE VINAIGRETTE

Cut one cold boiled artichoke into quarters; then place in deep bowl
and cover with following dressing. Place in a bowl

One teaspoon of sugar,
One-half teaspoon of salt,
One-half teaspoon of paprika,
One-half teaspoon of mustard,
Juice of one-half lemon or two tablespoons of vinegar,
Five tablespoons of salad oil.

Beat to thoroughly mix. Now add one tablespoon of grated onion and
stir until well blended. Place artichoke in nest of lettuce; pour over
dressing. Serve garnished with finely chopped pimento.

ARTICHOKE FRIED IN BATTER

Cook artichoke until tender; drain and cut into eighths; dip in the
batter; fry until golden brown in hot fat. Serve with cheese sauce.

Break in a bowl

One egg,
Two tablespoons of water,

Beat to mix. Add

Seven level tablespoons of flour,
One-half teaspoon of salt,
One-quarter teaspoon of pepper,
One teaspoon of vinegar,