Gratin of Artichokes and Stuffed Eggs

• 8 medium-large artichoke bottoms
• About ⅓ cup butter
• 10 to 12 ou

Put the two least attractive of the pared artichokes (they will be puréed) to cook 10 minutes before adding the others so that, when the others are barely done, all may be left together to cool in their cooking liquid. Remove the chokes and stew the 6 firm bottoms gently in butter, a dab of butter added to the inside of each, covered, in stainless steel or a large, low earthenware vessel. Keep