Instructions: Place the artichokes in a large saucepan and boil them for 45 minutes.

Drain thoroughly and let them cool
Tear off the outer leaves and scrape the edible flesh from them with a Spoon into a bowl

Discard the inner leaves and the choke and reserve the bottom if large slice in two or into quarters.

Soak the flageolet beans in a saucepan of water for an hour Then drain them cover with more water and boil for an hour until they are tender.

Measure out 280 ml of the cooking liquid to use as stock.

Peel and cut the potatoes into 6mm chunks and trim and slice the beans into bite size lengths.

Chop the basil leaves fairly small
In one saucepan parboil the potatoes for 12 minutes and in another the beans for 3 minutes.

Melt the butter in a casserole and add the garlic.

Stir in the flour to make a roux
Pour in the wine and the reserved liquid to make a stock the add the potatoess french beans and artichoke bottoms.

Cook for 10 minutes
Now add the flageolet beans and the artichoke puree taken from the leaves Season with salt and pepper
Cook for a further 5 minutes
Stir in the basil leaves just before serving.

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