ARTICHOKES AUX TOMATOES

2 lbs. of artichokes
1-1/2 lbs. of tomatoes (or three parts of a tin of tomatoes)
1 oz. of Allinson fine wholemeal
1 oz. of butter
pepper and salt to taste
1/2 dozen eschalots

Parboil the artichokes, drain them, and cut them into slices. Make tomato sauce as follows: Chop the eschalots up very finely, slice the tomatoes and stew both in 3/4 pint of water for 20 minutes, adding seasoning and the butter; thicken the sauce with the wheatmeal, rub through a sieve, pour it over the artichokes and stew both gently until the artichokes are quite tender; serve with potatoes.