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Artichoke Bottoms

Open a pint can fresh artichokes with a can opener (there are usually six artichokes to a can). After draining off the water dry the artichokes on a cloth. Heat well half ounce clarified butter in a frying pan, place the artichokes in the pan and cook them for three minutes on each side and see that they obtain a good colour. Remove them with a skimmer and use as directed.