Ingredients:
2 lbs. of artichokes, 1-1/2 lbs. of tomatoes (or three parts of a tin
of tomatoes), 1 oz. of Allinson fine wholemeal, 1 oz. of butter,
pepper and salt to taste, 1/2 dozen eschalots.

Directions:
Parboil the artichokes, drain them, and cut them into slices. Make tomato sauce as follows:
Chop the eschalots up very finely, slice the tomatoes and stew both in 3/4 pint of water for 20 minutes, adding seasoning and the butter; thicken the sauce with the wheatmeal, rub through a sieve, pour it over the artichokes and stew both gently until the artichokes are quite tender; serve with potatoes.