Artichoke bottoms cooked in white stock and stuffed with smoked haddock.

Blanched artichoke bottoms stewed in butter covered with boiling fresh cream which has been reduced by half.

Blanched artichoke bottoms stewed in butter.

Artichoke bottoms cooked in white stock. They are then stuffed with various fillings such as anversoise (with hop shoots in cream), Argenteuil (asparagus), bretonne (white wine and cream sauce), Conti (with lentils and bacon), écossaise (with smoke haddock), macédoine of buttered vegetables, princesse, Saint-Germain and Vichy or salpicons of vegetables.

Artichoke bottoms cooked in white stock and cooled. They are then stuffed with various fillings such as flavoured butters, hard boiled eggs, various vegetables (with or without mayonnaise), or purées of shellfish, fish, meat, poultry or cold salpicons.

"Artichoke bottoms in the style of Dieppe." Artichoke bottoms filled with mussels and shrimps that have been mixed with mayonnaise.

"Artichoke bottoms in the style of Dubarry." Artichoke bottoms filled with cooked cauliflower florets, marinated and topped with mayonnaise.

Artichoke bottoms cooked in oil and lemon juice with chopped onions and cooled before serving.

Artichoke bottoms poached in white wine and brown stock with lots of onions, browned with onions and finished in stock. Parsley and lemon juice are added to the sauce.

"Artichoke bottoms in the style of the president." Artichoke bottoms stuffed with a purée of chicken and mayonnaise, garnished with sliced hard boiled eggs and truffle and glazed with aspic.