Persillade of Sole and Sliced Artichokes

• 2 large soles, filleted (8 fillets)
• about 2 tbsp unsalted butter

Cut each sole fillet on the bias into strips approximately ¼ inch wide. Melt the butter in a pan over low heat, add the strips of sole fillet and season with salt and pepper. Shake the pan gently, stirring and turning the strips around with a wooden spoon, until they begin to turn opaque and firmer to the touch - no more than 1 minute if they are not too crowded in the pan. Remove from the heat