Artichoke Bottoms à l'Italienne

Ingredients

• 8 pieces artichoke bottoms (Fresh or tinned artichoke bottoms, trimmed of any tough outer leaves and choke removed. If using fresh artichokes, rub cut surfaces with lemon to prevent browning.)
• 4 tablespoons mild grated cheese (Use a mild, melting cheese such as mild cheddar, Gruyère, or Parmesan. Finely grated so it dusts evenly over the artichokes.)
• 0.25 teaspoon pepper (Freshly ground black pepper is ideal; adjust to taste.)
• 0.5 teaspoon salt (Fine table salt or flaky sea salt. Season to taste.)
• 2 tablespoons butter (Unsalted butter, cut into small pieces so it distributes evenly across the artichoke bottoms.)

Instructions

1. 1If using fresh artichokes, trim away all outer leaves down to the pale, tender base. Use a small sharp knife or spoon to scoop out the hairy choke from the centre of each artichoke bottom, leaving a clean, cup-shaped disc. Rub the surfaces with lemon juice to prevent browning. If using tinned or jarred artichoke bottoms, drain them thoroughly and pat dry with kitchen paper. Arrange the artichoke bottoms in a single layer in a shallow, oven-safe baking dish, cup-side facing upwards.
2. 2Preheat your oven to 200°C (180°C fan / Gas Mark 6 / 400°F). Allow at least 10 minutes for the oven to reach the correct temperature before placing the dish inside.
3. 3Season the arranged artichoke bottoms evenly with salt and freshly ground black pepper. Sprinkle the salt and pepper directly over the tops and into the cup of each artichoke bottom, distributing the seasoning as evenly as possible across all pieces.
4. 4Cut the butter into small pieces, roughly the size of a pea. Place one or two small pieces of butter on top of each artichoke bottom. Distribute the butter evenly so that every artichoke bottom receives a similar amount. The butter will melt during baking and baste the artichokes, adding richness and flavour.
5. 5Take the mild grated cheese and lightly dust it over the top of each artichoke bottom. The cheese should form a thin, even layer — not a thick crust. Hold the cheese above the dish and let it fall gently for an even distribution. This light dusting will melt and turn golden in the oven, giving a delicate cheesy finish.
6. 6Place the baking dish in the preheated oven on the middle shelf. Bake for 20 to 25 minutes, or until the cheese on top has melted, turned light golden, and the butter is bubbling around the artichoke bottoms. Keep an eye on the dish during the last 5 minutes to ensure the cheese does not burn. Remove from the oven once the tops are golden and the artichokes are heated through.
7. 7Remove the dish from the oven using oven gloves and allow the artichoke bottoms to rest for 2 to 3 minutes before serving. This allows the bubbling butter and melted cheese to settle slightly. Serve directly from the baking dish as a side dish or starter.