CLASSICALLY, artichokes were most often presented in French restaurants as cooked artichoke bottoms (fonds d’artichaut), filled with many different ingredients, such as cooked peas, mushrooms, chicken livers, and even poached eggs. They were then topped with sauce Mornay, hollandaise, or béarnaise. The filled and sauced bottoms were usually used as a garnish to accompany a main course.
Because of the time involved, I rarely serve artichoke bottoms. Instead, my favorite way of