Artichoke Hearts à la Clamart

Ingredients

• medium
• 1 small new carrot
• 3 spoonfuls freshly shelled small peas
• a strong bouquet garni
• a little water
• salt
• beurre manié

Instructions

1. Choose medium, very tender artichoke hearts and trim them.
2. Arrange them in a buttered cocotte with a small new carrot cut in quarters and 3 spoonfuls of freshly shelled small peas per artichoke.
3. Add a strong bouquet garni and a little water, and salt lightly.
4. Cover and cook very gently, stewing.
5. To serve, remove the bouquet and bind the cooking liquid very lightly with a little beurre manié.
6. Serve just as it is, in the cocotte.