5 cans quartered artichoke hearts in water, drained
2 tablespoons unsalted butter
1 cup shredded Parmigiano cheese
A handful flat-leaf parsley, chopped
Place drained artichokes near stovetop. Melt butter in skillet over moderate heat. Add artichokes and heat through, 3 to 5 minutes. Season with salt and pepper. Transfer to a serving platter and cover with a blanket of cheese and parsley. Serve hot.