1.   Artichoke bottoms are a treat by themselves and make delicious and attractive little saucers for savory fillings.

2.   Drop the trimmed artichoke bottom into the blanc and prepare the remaining ones.

3.   First, I braise artichoke bottoms with aromatics, like celery, onion, fennel and apple.

4.   In Italy and France, markets sometimes offer trimmed artichoke bottoms, sitting in water with lemon juice or vinegar that keeps them from turning brown.

5.   It is worth a bit of effort to shape a very neat artichoke bottom.

6.   Lasagna from crudites and artichoke bottoms at Tentation makes an impressive meal for people who work there.

7.   Remove artichoke bottoms from lemon juice.

8.   The committee asked only that the timbale of macaroni and cheese be browned a bit more and that the artichoke bottoms and peas be eliminated.

9.   Using a sharp knife or vegetable peeler, trim away the remaining green exterior of the artichoke bottom, exposing the whitish flesh left by the leaves.