Artichoke Bottoms à la Maître d'Hôtel

Ingredients

• 8 pieces artichoke bottoms (Use prepared (cooked and trimmed) artichoke bottoms — canned or jarred work well for beginners. If using fresh, trim away all leaves and the choke until only the flat, round base remains, then simmer in salted water until just tender before using.)
• 60 g butter (Unsalted butter preferred. Divided — use half for tossing, melt the other half to pour over at the end.)
• 1 squeeze (approx. 1 teaspoon) lime juice (Freshly squeezed from one lime. Add just before serving.)
• 1 small handful curled parsley (Use curled (not flat-leaf) parsley for authenticity. Rinse, shake dry, and leave whole or roughly torn for garnish.)

Instructions

1. 1Before you begin cooking, place your serving dish (a heatproof plate or shallow dish) in a low oven at around 80°C (175°F) or fill it with hot water to warm it through — a hot dish is essential to keep the butter from solidifying when you plate up. While the dish warms, ensure your artichoke bottoms are prepped and ready (cooked and trimmed), your parsley is rinsed and dried, and your lime is cut in half for squeezing.
2. 2Place a wide frying pan or sauté pan over medium heat. Add half the butter (about 30 g) and let it melt until it begins to foam — this signals it is hot enough. Add the artichoke bottoms in a single layer. Toss or gently turn them to coat each piece thoroughly in the foaming butter. Cook for 3–4 minutes, turning occasionally, until the artichoke bottoms are heated through and lightly golden on the edges. Take care not to let the butter brown too much; reduce the heat slightly if it starts to darken too quickly.
3. 3While the artichoke bottoms are tossing in the pan, melt the remaining 30 g of butter in a small saucepan or microwave-safe bowl. Heat it gently until fully melted and smooth — do not let it brown. Set aside briefly. This melted butter will be poured over the finished dish just before serving.
4. 4Remove your warmed serving dish from the oven (use oven gloves — it will be hot) or empty and dry it if you used hot water to warm it. Carefully transfer the butter-tossed artichoke bottoms from the pan onto the hot dish, arranging them in a single layer so each piece can be seen and sauced individually.
5. 5Immediately pour the melted butter evenly over the artichoke bottoms on the hot dish. Then squeeze the lime directly over them — aim for roughly one teaspoon of juice, but adjust to your taste. Work quickly so everything stays hot. The butter and lime will pool slightly around the artichoke bottoms, forming a simple, bright sauce.
6. 6Scatter the curled parsley over the top of the dressed artichoke bottoms. Use enough to give a green, fresh-looking garnish across the dish. Serve the dish immediately while it is still hot — the butter will begin to cool and firm quickly, so do not delay between plating and serving.