2oz Self Raising Flour
Salt
1/2 oz. Butter
1 Egg
1 tbsp Fresh Tarragon, chopped

Sift the flour into a bowl with the salt. Cut in the butter in small pieces. Beat the egg with the chopped tarragon and stir in. Beat until smooth. Drop small teaspoonfuls of the mixture into a broad pan of boiling salted water or broth. Cover and boil gently for 10 minutes, turning halfway through. Remove with a slotted spoon and serve immediately.

4 large or 12 very small artichokes
3 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon minced fresh tarragon leaves
1 cup chicken, beef, or vegetable stock, or water
Salt and pepper to taste
1 tablespoon freshly squeezed lemon juice
Minced fresh parsley leaves for garnish

If you are using large artichokes, cut them into halves or quarters; remove the leaves and the choke, and trim the bottom. If the artichokes are very small, simply peel off all the leaves and trim the bottom; you can ignore the choke.

Heat the oil and garlic together in large, deep skillet over medium heat, just until the garlic begins to color, about 5 minutes. Add the artichokes and cook, stirring occasionally, for about 5 minutes. Add the tarragon and stock or water, bring to a boil, and cover; turn the heat to medium-low. Cook for about 10 minutes, then turn the artichokes.