Artichoke Bottom
The fleshy base section of the artichoke, which is referred to as the artichoke bottom.
Fondi di carciofi (It.): artichoke bottoms.
Fondue (Fr.): There are several different types of fondue, the most notable of which is cheese fondue.
Madeleine - a small cake baked in a shell-shaped mold. Also, a garnish of artichoke bottoms, onions and green beans.
Madrilène - a consommé flavored with tomato, usually served cold.
Microwave on HIGH 12 to 14 minutes until leaves pull easily from bases and artichoke bottoms are tender when pierced with fork, turning and rearranging each cup halfway through cooking. Continue as directed.
Pork and Sausage Jambalaya
South Louisiana Shrimp Remoulade
Crab-Stuffed Artichoke Bottoms ...
 See also: Roast, Appetizer, Sauce, Water, Artichoke heart
  
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