Melt the butter in a shallow baking dish in the oven. When butter is melted, add the artichoke bottoms. Cover with aluminum foil. Bake for three to five minutes, or just until bottoms are thoroughly heated.
Remove the foil and spoon onetablespoon of foie gras into each bottom. Spoon enough hot hollandaise sauce over each to mask the foie gras and fill the cavity.
Immediately place the dish under the broiler and cook just until a brown glaze forms on the hollandaise. Do not overcook. Serve with buttered toast as a first course or as a vegetable dish.