Blanch the cleaned, picked-over fiddleheads in a large pot of lightly salted water for about 1 minute. Drain and rinse under cold water. Heat the butter in a skillet and saute the garlic and shallots until aromatic but not browned. Add fiddleheads and saute another 1 to 2 minutes. Season with lemon juice and salt and pepper, and serve immediately.
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