Artichoke Bottoms à la Lyonnaise

Ingredients

• 4 pieces artichoke bottoms (Use prepared artichoke bottoms — fresh, jarred in water, or canned (drained and patted dry). They should be cut into manageable pieces if large.)
• 1 cup rich brown sauce (Use a pre-made or store-bought rich brown sauce (such as a demi-glace or brown gravy). It should be well-seasoned and glossy.)
• 1 medium onion onion, finely minced (Peel and mince as finely as possible so it softens and blends smoothly into the sauce.)
• 1 tablespoon fresh parsley, finely minced (Use flat-leaf or curly parsley. Chop very finely so it disperses evenly through the sauce.)

Instructions

1. 1Preheat your oven to 200°C (400°F / Gas Mark 6). Arrange the artichoke bottom pieces in a single layer on a baking tray. Make sure they are dry — pat them with kitchen paper if needed — so they crisp rather than steam in the oven.
2. 2Place the baking tray in the preheated oven. Roast the artichoke pieces for 12–15 minutes, watching carefully, until the edges are golden and the surfaces are lightly crisped. Do not walk away — artichoke bottoms can colour quickly. Remove from the oven as soon as they are crisped to your liking.
3. 3While the artichokes are in the oven, place a small frying pan or saucepan over medium heat. Add the finely minced onion and fry gently, stirring frequently, until softened and lightly golden — about 5–7 minutes. Take care not to burn the onion; lower the heat if it colours too quickly. The onion should be tender and translucent with a little colour.
4. 4Pour the rich brown sauce into the pan with the fried onion. Stir well to combine. Add the tablespoon of finely minced parsley and stir again. Allow the sauce to heat through gently over low heat for 2–3 minutes, so the flavours come together. Taste and ensure it is piping hot before serving.
5. 5Warm your serving dish thoroughly — you can do this by running it under very hot water and drying it, or placing it briefly in the oven as the artichokes finish cooking. Arrange (pile) the crisped artichoke bottom pieces onto the hot dish. Immediately pour the hot brown sauce with fried onion and parsley evenly over the artichokes and serve at once.