Eggs fried and placed into the centre of cooked artichoes and then coated with vinegar and butter. Alternatively this may be a dish of artichoke fried in butter and then sprinkled with cayenne pepper.

"Artichokes in the Greek style." Artichokes stewed with white wine, oil, fennel and herbs usually including coriander (US: cilantro), served hot or cold as an appetiser.

Small artichokes stuffed with herbs, including mint, and breadcrumbs and fried.

"Artichokes in the style of Lyon." Artichokes poached in white wine and brown stock with lots of onions and finished in stock. Parsley and lemon juice are added to the sauce.

"Artichokes with pepper sauce." Small, young artichokes eaten raw or poached in water flavoured with lemon and cooled. They are served with a vinaigrette mixed with shallots and freshly ground pepper.

Very small, young artichokes cooked en cocotte with peas and lettuce, herbs and garlic.

Artichokes stuffed with brains, eggs, cheese and herbs, finished in the oven.

"Artichokes in the style of Varenne." Poached artichoke stuffed with chopped broccoli, served with hollandaise sauce.

Poached artichoke served with melted butter and hollandaise sauce.

Trimmed artichokes, tied with string to retain the shape and boiled in plenty of acidulated water. When cooked they should be drained upside down and the inner mound of leaves and the choke removed with a spoon before serving. Serve with melted butter or a cream or hollandaise sauce. Cold, they can be served with mayonnaise or a vinaigrette.