Boil four fresh artichokes in plenty of water and a little salt, and when thoroughly done, which is ascertained by the leaves coming out readily when slightly pulled, they must then be drained and cooled; and after having removed all the soft pulpy part by scraping it off with a spoon from the hard leaves, and removing also the floss adhering to the artichoke, place the pu]p in a small stewpan with a pat of butter, a teaspoonful of flour, ditto of sugar, nutmeg, pepper, and salt, and a little milk, or a gill of cream, and a bit of glaze; stir this over the fire for ten minutes, and serve with cutlets, fricandeaux, sweetbreads, &c.