In a food processor, puree the artichoke bottoms with lemon juice until smooth.

You are now ready to proceed with recipes calling for artichoke bottoms.

The artichoke bottoms are warmed in a 175 F oven for five to ten minutes.

Prepare the artichoke bottoms, and let them stand in their cooking liquid until ready to use.

Enough blanc pour legumes is used to barely cover the artichoke bottoms.

Cook the artichoke bottoms in boiling salted water until tender.

Both the squid and the artichoke bottoms cook in about 30 minutes, so the timing is straightforward.

Unfortunately, I've never seen artichoke bottoms sold this way here.

The artichoke bottoms accompanying the roast can be prepared two or three days in advance.

Best was a warm one of sliced artichoke bottoms, leeks and beets.