Cut the leaves off the artichokes to expose the bottom. Remove the choke with a teaspoon. Rub the bottoms with lemon juice so they do not turn brown. Boil them for 20 minutes in boiling salted water, to which you have added some lemon juice. Cook until tender. (If you are serving frozen artichoke bottoms plunge them in their frozen state into boiling salted water for 2 minutes). PurÄe the artichokes in a food processor. Place in a bowl and add the crÅme fraöche, salt and pepper. This purÄe is delicious served with a slice of salmon, grilled bass, trout or with fried meat (ê la Bordelaise, with marrow), veal or chicken escalopes.
