Prepare the parmesan tuiles: In a 6-inch round, non-stick frying pan, add 1/2 cup of the Parmesan cheese.

Spread the cheese out to the full circle of the pan.

Over medium-high heat, melt the cheese until it starts to turn brown around the edges.

Take a knife and gently loosen the cheese around the edges.

Lift out the melted cheese and immediately place on an inverted glass or small bowl to form a basket.

Let the cheese basket cool and harden.

Repeat the process until all 4 tuiles are made and set aside.

Prepare the artichoke ragout: Trim artichokes of all leaves and the choke.

Cut the artichoke hearts into fourths.

Place the clean artichoke hearts and lemon juice in a bowl of cold water to prevent browning.

In a heavy saute pan, heat the olive oil over medium heat.

Remove the artichoke pieces from the water and pat them dry.

Saute the artichokes in the hot olive oil until they start to turn slightly brown.

Add 1/2 cup of chicken broth, cover the pan, and simmer until the artichokes are firm-tender.

Meanwhile, peel, seed, and chop the tomatoes.

Cut the scallions into 1-inch pieces and chop the garlic.

Uncover the artichokes and reduce the liquid until it is almost gone.

Add half of the butter, garlic, scallions, tomatoes, and herbes de provence to the artichokes.

Saute for about 5 minutes over high heat, stirring occasionally.

Add the white wine and the rest of the chicken broth and simmer until the liquid has reduced to about half.

Stir in the remaining butter and half the chopped Italian parsley.

Season with salt and pepper to taste.

Serve the Artichoke Ragout in the Parmesan Tuiles.

Sprinkle with the rest of the parsley as garnish.