Very easy

INGREDIENTS:

• 12 artichokes
• 3 lemons
• 3 spoonfuls of wheat flour
• 3 spoonfuls of vegetable oil
• 3 spoonfuls of white vinegar
• 3 litres of water
• Pepper as desired
• Salt

For the sauce:

• 2 cups of cream
• 1 teaspoonful of rosemary
• 1 teaspoonful of oregano
• 1 teaspoonful of parsley
• 1 teaspoonful of spring onions
• 2 2 spoonfuls of Dijon mustard
• 4 spoonfuls of butter
• Pepper as desired
• Salt

PREPARATION:
1. Remove the hard outer leaves of the artichokes using a knife, without damaging the heart.
2. In a pan, boil the three litres of water with salt, pepper, wheat flour, vinegar, oil and lemon juice.
3. Put the artichokes in the boiling water and cook them for 45 minutes.
4. When the artichokes are ready, take them off the heat, run them under cold water and strain them
5. Cut the artichokes into quarters and remove the fuzzy choke that is in the centre.
6. Prepare the sauce by sautéing the herbs in the butter along with the artichokes.
7. Add the salt, the pepper, the mustard and finally, the cream.
8. Cook for five minutes.
9. Serve with bread.