Artichoke Bottoms à l'Espagnole

Ingredients

• 4 pieces artichoke bottoms (Fresh or tinned artichoke bottoms may be used. If using fresh artichokes, trim away all leaves and the choke to expose the flat, tender bottom.)
• 300 ml rich brown sauce (Use a ready-made rich brown sauce or a good-quality store-bought brown sauce as a substitute. The sauce should be well-seasoned, deep in colour, and glossy.)

Instructions

1. 1If using tinned artichoke bottoms, drain them thoroughly and pat dry with kitchen paper. If using fresh artichokes, snap off all the outer leaves and use a small sharp knife to trim away any remaining leaf bases and the fibrous choke from the centre, leaving only the smooth, round bottom. Rinse under cold water and pat dry.
2. 2Pour the rich brown sauce into a wide, shallow saucepan or sauté pan. Place over a low to medium heat and stir gently until the sauce is hot and just beginning to simmer. Do not allow it to boil vigorously.
3. 3Carefully place the prepared artichoke bottoms into the gently simmering brown sauce, making sure they are largely submerged or well coated. Reduce the heat to low so the sauce maintains a gentle, barely visible simmer — small bubbles breaking the surface occasionally. Allow the artichoke bottoms to simmer in the sauce for 15 minutes, turning them once halfway through with a spoon, so they absorb the flavour evenly and heat all the way through. Do not allow the sauce to boil, as this can cause the artichoke bottoms to break apart.
4. 4Using a spoon or spatula, carefully lift the artichoke bottoms from the sauce and arrange them on a warm serving dish. Spoon the remaining sauce generously over the top and serve immediately while hot.