Globe Artichoke Hearts with Fresh Peas

This makes an excellent accompaniment to pan-fried veal loin medallions. Cook the veal to your liking then transfer to a warm plate. Deglaze the pan with a little white wine then add a few spoons of reduced veal or chicken stock to the pan juices. Cook for a minute before adding cooked, quartered artichoke hearts, cooked peas and small cubes of cooked potato. Warm through for a moment then finish with a good knob of butter, chopped chervil and parsley.