Artichoke Hearts with Foie Gras Recipe

Heat drained canned artichoke hearts in about 1 inch of Maderia, basting frequently. Have as many 1/4 inch slices of foie gras or pate de foie gras as there are artichoke hearts. Place hot artichoke hearts on heated platter and top each with a slice of foie gras. Serve immediately with buttered toast fingers.