This is best served on its own, and makes an excellent starter.
If using medium artichokes, remove all the leaves and the chokes. Put the artichoke bottoms in a bowl of acidulated water. Small artichokes need only the outer leaves and the leaf tips removing. Quarter small artichokes, or slice artichoke bottoms into four or five pieces or cut into wedges. Blanch in boiling water for 5 minutes, then drain. Remove and discard any woody stems from the asparagus, and break into
Courgettes could be used if artichokes are not available, although you would need to adjust the cooking time.
Cook some small new potatoes in the casserole, and serve with some lightly boiled or poached eggs, even quail eggs, to make a marvellous main course for a vegetarian dinner.
© 1995 Frances Bissell. All rights reserved.