When you cut the Artichoke, cut it with a long Stalk, that when you use it
you may clear it well of its Strings, which will else spoil the goodness of
the Bottom, wherein the Strings will remain; to do this, lay the Artichoke
upon a Table, and hold it down hard with one Hand, while with the other
Hand you pull the Stalk hard up and down, till it quits the Artichoke, and
will then pull away the Strings along with it; this being done, lay the
Artichokes in Water for an Hour, and then put them into a Kettle of cold
Water to boil, till they are tender enough to separate the Leaves and the
Chokes from them. When this is done, lay the Hearts, or Bottoms upon a
Cullender, or some other thing, to drain conveniently; then dry them upon a
Wire Sieve, or Gridiron, in a gentle Oven, by degrees, till they are as
hard as Wood. These will keep good twelve Months if they are laid by in a
dry Place.
When we want to use these for boiling, frying, or to accompany other Meats,
we must put them into warm Water, often repeating it to them for eight and
forty Hours, by which means they will come to themselves, and be as good
when they come to be scalded as if they were fresh gather'd. But they may
also be preserv'd after the following manner.
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