Fricasseed Sole

Prepare all the ingredients.

Cut the potatoes in mignonnettes.

Cut the fillets in goujonnettes.

the artichokes and cook them in a "blanc". When finished, remove funny thistle from bottom and cut in pieces.

Melt the butter in a pan and add a bit of oil.

Add the drained potatoes...

...and cook over medium heat.

Stir from time to time to cook on all sides.

Meanwhile, the lemon.

Halve and cut it in slices.

Slice the tomatoes.

When the potatoes are 3/4 cooked, add the artichokes. Stir and finish cooking.

Flour the fillet strips...

...and seal in butter.

Cook, gently stirring to avoid breaking the fillets.

When finished, put the fish and potatoes together...

...and add the juice of a lemon. Season.

Quickly seal the tomato slices in olive oil.

Arrange harmoniously the tomatoes and the lemon on a plate. Put the soles in the middle. Serve immediately.