Recipe: Artichokes with Hollandaise Sause

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 shown in Fig. 18. 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.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)