This is a simple, well-flavoured dish which can be served as a first course or as vegetable accompaniment to chicken, veal or egg dishes.
12 artichoke hearts, cooked and cut into quarters
4 oz. butter
4 tablespoons chopped shallots or spring onions 2 teaspoon salt freshly ground pepper 4 tablespoons chopped parsley
Preheat the oven to warm 325°F (Gas Mark 3, 170°C).
Melt the butter in a medium-sized, flameproof casserole. Put in the shallots, or spring onions, and the artichoke hearts and stir, making sure the hearts are well coated with the butter. Sprinkle on the salt and 4 grindings of pepper and mix well.
Cover the casserole and bake in the centre of the oven for 20 minutes. Sprinkle with parsley, and serve immediately.