Trim the bottoms of the artichokes; cut off the tips of the leaves, and boil them in water with a little salt for about three-quarters of an hour; when done, drain them upon a sieve for five minutes, loosen the fibrous substance in the inside with the handle of a tablespoon, and after this has been all removed from the artichokes, dish them up on a napkin; pour a little butter sauce inside each, and send up some of the sauce in a boat.