Instructions: Oeurs dArtichauts a la Clamart

Select some very tender small artichokes, and trim them.

Set them in a buttered cocotte, with a small quartered carrot and three tablespoons of freshly-shelled peas to each artichoke, add a large herb bunch and a little water, and salt moderately. cover and cook gently in a steamer. When about to serve, withdraw the herb bunch, and slightly thicken the liquor with a little (mani butter).

Serve the preparation in the cocotte.

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