ARTICHOKES AUX TOMATOES

Ingredients :

• 2 lbs artichokes
• 1 lbs tomatoes
• 1 oz butter
• salt and pepper
• 1/2 dozen eschalots

Method :

• Parboil the artichokes, drain them and cut them into slices.
• Make tomato sauce as follows: Chop the eschalots up very finely, slice the tomatoes and stew both in 3/4 pint of water for 20 minutes, adding seasoning and the butter, thicken the sauce with the wheatmeal, rub through a sieve, pour it over the artichokes and stew both gently until the artichokes are quite tender. Serve with potatoes.