Boil some globe artichokes in salted water till they are tender. Take out
the center leaves, leaving an even fringe of leaves on the outside.
Remove as much of the choke as you can. Put them back in a steamer. Toss
some cooked peas in butter, then mix them in cream and taking up your
artichokes again put in your cream and peas in the center of each, as
much as you can get in. The cream is not necessary for this dish to be a
good one, but the artichokes and peas must both be young. As a rule
people cut their fruit too soon and their vegetables too late.
[_Chef reconnaissant._]