Artichoke Hearts with Chicken Livers in Foie Gras Sauce

Preliminary preparations

Pare the artichokes with a small sharp knife, removing all the leaves and keeping only the hearts. Cook them in boiling salted water to which you have added the lemon juice and flour. When they are tender, remove the prickly chokes with a teaspoon.

Flatten the chicken livers somewhat by tapping them with a large, heavy knife