Recipes > Vegetables > Artichokes > Artichokes aux Tomatoes

Artichokes aux Tomatoes

Ingredients

• 2 pounds of artichokes
• 1 1/2 pounds of tomatoes (or three parts of a tin of tomatoes)
• 1 ounce of Allinson fine wholemeal
• 1 ounce of butter
• pepper and salt to taste
• 1/2 dozen eschalots

Instructions

Parboil the artichokes, drain them, and cut them into slices. Make tomato sauce as follows: Chop the eschalots up very finely, slice the tomatoes and stew both in 3/4 pint of water for 20 minutes, adding seasoning and the butter; thicken the sauce with the wheatmeal, rub through a sieve, pour it over the artichokes and stew both gently until the artichokes are quite tender; serve with potatoes.

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Source

Dr. Allinson's Cookery Book (1915).