Artichoke confit with parmesan cream

Boil 450 gr of artichoke hearts for 10 minutes (I used a small bag of frozen miniature artichoke hearts, but I bet canned once would work as well), drain, let cool off and chop roughly. Saute a chopped onion in olive oil until translucent, then add the chopped artichoke and  cook over low hear for another 15 minutes. Add salt, pepper and chopped parsley.
In parallel, cut about 100 gr of Parmesan cheese into small cubes and melt it in 2 dl of heavy cream over medium heat, stirring frequently so the cheese doesn't stick to the bottom of the pan. Let cool.

Serve the artichoke mix in a glass, top with Parmesan cream and some Parmesan shavings.