Braised Artichokes With Tomato Shallot Sauce

Ingredients

• 2 lbs artichokes
• 1.5 lbs tomatoes (or 3 parts canned)
• 1 oz whole wheat flour
• 1 oz butter
• salt and pepper to taste
• 6 eschalots (shallots)

Method

1. 1 Parboil the artichokes, drain, and slice them.
2. 2 Finely chop eschalots and slice tomatoes. Stew both in 3/4 pint water for 20 minutes with butter, salt, and pepper.
3. 3 Thicken the sauce with wheat flour, then rub through a sieve.
4. 4 Pour the sauce over the artichokes and stew gently until the artichokes are tender.
5. 5 Serve with potatoes.