Preheat oven to 400°F.

Heat a large, non-reactive saucepan over medium heat.

Add olive oil to the saucepan and heat until slightly rippling.

Add thinly sliced onions and sauté until softened.

Add garlic cloves and finely chopped preserved lemon skins.

Add frozen artichoke hearts, white wine or champagne, chicken or vegetable broth, lemon pepper, and Spring seasoning mix.

Sauté artichokes until thawed and the liquid begins to thicken slightly.

Transfer the artichoke, onion, garlic mixture to a greased casserole dish using a slotted spoon, leaving most of the pan juices behind.

Top the artichokes with coarse breadcrumbs and drizzle with olive oil.

Bake until the breadcrumbs are crispy and brown, about 15 minutes.

While the artichokes are baking, reduce the remaining pan liquids by half.

Add butter to the reduced pan liquids to finish the sauce.

Serve the baked artichokes with the sauce.