Boil 10 shallots, 20 new potatoes and 20 whole new carrots for 5 minutes; add 50 ml olive oil, 10 prepared artichokes and salt and cover with greaseproof paper and a lid. Cook in the oven at 200°C for 10 minutes.

When half-cooked, remove the chokes from the artichokes, replace and add 2 oz chopped dill or fennel.

When fully cooked, thicken the cooking liquor with 2 oz diluted cornflour and serve the artichokes in a vegetable dish with the other vegetables, surrounded with the sauce.