- 6 sole fillets
- Melted butter
- Fine bread crumbs
- 6 cooked artichoke bottoms, fresh or canned
- Cut fillets diagonally in half, ready to coat with melted butter and crumbs (No. 3). Prepare vegetables before continuing with fish.
- Sauté artichoke bottoms in chunk of butter until browned. Put on plate ready to use. Keep hot in oven. Add fresh chunk of butter to skillet. Brown potato cubes. Add to plate.