Artichoke Hearts à la Maraîchère

Ingredients

• 12 small
• acidulated water
• oil
• half an onion
• 1 leek white
• 2 tomatoes
• a touch of crushed garlic
• new potatoes of the same size and shape as the artichokes
• salt
• pepper
• 1 glass white wine
• sorrel leaves
• spinach leaves

Instructions

1. Turn 12 small, very tender artichokes and blanch them in acidulated water.
2. In an earthenware cocotte, lightly cook in oil half a chopped onion, a finely sliced leek white, 2 peeled, pressed and chopped tomatoes and a touch of crushed garlic.
3. Arrange the artichokes in the cocotte, alternating them with new potatoes of the same size and shape.
4. Season with salt and pepper and moisten with a glass of white wine.
5. Cover the artichokes with shredded sorrel and spinach leaves in equal quantities.
6. Cover the cocotte hermetically and cook in a very gentle oven.
7. Serve just as it is.