2031—Artichauts à la Provençale

Select some very small Provençal artichokes; trim them, and put them in an earthenware stewpan containing some very hot oil. Season with salt and pepper; cover the stewpan, and leave to cook for about ten minutes.

Then add, for each twelve artichokes, one pint of very tender, freshly-shelled peas, and a coarse julienne of one lettuce.

Cover once more, and cook gently without moistening. The moisture of the peas and the lettuce suffices for the moistening, provided the stewpan be well covered and the fire be not too fierce—both of which conditions are necessary to prevent evaporation on too large a scale.