2029—Cœurs d’Artichauts à la Clamart

Select some very tender small artichokes, and trim them.

Set them in a buttered cocotte, with a small quartered carrot and three tablespoonfuls of freshly-shelled peas to each artichoke, add a large faggot and a little water, and salt moderately. Cover and cook gently in a steamer. When about to serve, withdraw the faggot, and slightly thicken the liquor with a little No. 151, Manied Butter butter.

Serve the preparation in the cocotte.