Instructions: Artichauts a la Provencale

Select some very small Provencal artichokes; trim them, and put them in a an earthenware saucepan containing some very hot oil. Season with salt and pepper; cover the saucepan, 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 saucepan be will covered and the fire be not too hot - both of which conditions are necessary to prevent evaporation on too large a scale

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