Artichokes with Various Sauces (with Artichauts à la Provençale)

Ingredients

• For Artichauts avec sauces diverses:
• artichokes
• lightly salted water
• sauce au Beurre
• Vinaigrette
• For Artichauts à la Provençale:
• 12 very small artichokes of Provence
• oil
• salt
• pepper
• half a litre very tender peas
• 1 lettuce

Instructions

1. For the artichokes with various sauces: cut the artichokes evenly at two thirds of their height and trim them all round.
2. Tie them and plunge them into lightly salted boiling water; cook fairly briskly.
3. At the moment of serving, drain them well and untie them.
4. Dress them on a napkin and send at the same time a sauce au Beurre, a sauce Hollandaise or a sauce Mousseline.
5. If they are to be served cold, remove the choke from the inside, dress them on a napkin and serve them with a Vinaigrette.
6. For Artichauts à la Provençale: trim very small artichokes of Provence and put them into an earthenware terrine of very hot oil.
7. Season with salt and pepper, cover the terrine and let cook about 10 minutes.
8. Add, per 12 artichokes, half a litre of freshly shelled very tender peas and a lettuce cut in coarse julienne.
9. Cover again and cook gently without any moistening, the moisture of the peas and lettuce being enough provided the terrine is well covered and the fire is not too fierce.