Artichauts a LA Barigoule

Ingredients

• French artichokes
• water
• gravy from cooked partridges
• vegetables for decoration (blanched)

Directions

1. Prepare the artichokes by cleaning them thoroughly.

2. Boil water in a pan and cook the artichokes until tender.

3. Remove the artichokes and place them on a serving dish.

4. Warm the gravy from the cooked partridges and strain it.

5. Pour some gravy around the artichokes and serve the rest in a tureen.

6. Decorate with blanched vegetables, ensuring they are not overcooked.