Where economy does not have to be considered, globe artichokes may be cooked as in the preceding recipe and only the bottoms or “fonds” used. After cooking, the leaves are carefully pulled out of the artichokes so that the bottoms are retained, unbroken.

The bottoms may be served quite simply, tossed in hot butter or coated with a good sauce; they may be fried; or they may be stuffed with vegetable, meat or cheese fillings piled into the natural cavity in the centre of each.