FRENCH ARTICHOKES, sometimes known as globe artichokes, California artichokes, and cardoons, are related to the family of thistles. They are grown for the sake of their large flower-heads, or buds which are much used as a food. These plants stand storage and shipment very well and may be kept for long periods of time without spoiling.

Not all of the artichoke plant is eaten. The portions of the flower that develop in the center of the base are removed before the base is eaten. After the artichokes are cooked, the scales, or leaves, are pulled from the cooked head with the fingers and the lower part of each one is dipped into sauce and eaten. The inner scales are much more tender and edible than the coarse outside ones.

ARTICHOKES WITH HOLLANDAISE SAUCE - The usual method of preparing artichokes is to boil them and then serve them with melted butter or a sauce. Hollandaise dressing is used with the artichokes. Boiled artichokes may also be cooled and then served with a salad dressing.

Secure the desired number of artichokes and prepare them for boiling by pulling off the coarse outside leaves, cutting off the top of the bud, and removing the stem close to the bud. Cover well with boiling water, add 1 teaspoonful of salt to each quart, and boil until tender, or for about 45 minutes. Remove from the water and serve hot with melted butter or Hollandaise sauce. If it is desired to use them for a salad, allow them to cool before adding the salad dressing.