Carré d'agneau Saint-Laud, also called à la Beaucaire (Rack of Lamb with Artichokes and Tomato)

Ingredients

• 1 rack of lamb
• butter
• 8 small Provence artichokes
• tomatoes
• seasoning
• a strong pinch of tarragon

Instructions

1. Brown the rack in butter.
2. Surround it with the small halved artichokes and cook gently, by stewing.
3. Separately, melt down the peeled, pressed and chopped tomatoes in butter, seasoned.
4. When they are ready, add a strong pinch of tarragon.
5. Dish the tomatoes on the serving dish, set the rack on them and arrange the stewed half-artichokes around.