Artichoke bottoms (fonds d’artichauts entiers) are trimmed in this way :—Cut the tops of the leaves horizontally, parallel with and close down to the top of the fond. Trim all leaves that may adhere to the fond quite closely all round, and pare off the stalk smoothly. Now plunge the artichoke bottoms into boiling salt and water, and blanch them to facilitate the scooping-out of the choke, which should be done with a silver spoon.