For the artichokes, use either well-drained canned artichoke hearts (not the marinated type), or frozen ones that you have thawed and drained. I tossed a heaping cup of the artichoke hearts in the food processor and added in the juice of a lemon, two tablespoons of extra virgin olive oil, a pinch of salt, and a scant half teaspoon of ground white pepper. Pulse until you have a chunky texture, and your artichokes are ready. Pile some of this on top of your asparagus, sprinkle with some Parmesan, and run it under the broiler until the cheese melts.
The asparagus tips will get a little brown under the broiler, but I like that. If you want to keep it bright green you can bake it at 375 degrees for about 12 minutes, which will melt the cheese but will not brown the top.
Thanks for reading,