Sole aux Fonds d’Artichauts Farcis

Artichokes are good for you, say many Bretons. One physician is said to have complained because his patients were not reimbursed for the cost of the artichokes that he prescribed.

The vegetables are so plentiful in Brittany that the bottoms are sometimes made into a purée for a variation of this recipe, with the sole fillets set on top and decorated with small mushrooms cooked slowly in butter instead of the shellfish. Dover sole is preferable for this dish, but any flat fish can be