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Ingredients: 4 6 ounce pcs; salmon or sea bass fish 4 large artichokes 1/2 juice of lemon 3 Cup(s) water 937/10000 Quart(s) olive oil 2 white onion, white 1 Ounce(s) or to taste salt 1 Ounce(s) or to taste black pepper 1 diced, seeded tomato 1 Bunch(s) chopped mint or parsley Directions: Sprinkle fish fillets with kosher salt and refrigerate until needed. Trim the artichokes of all leaves and pare them down to the hearts. Scoop out the choke with a sharp spoon and cut the hearts in 1/4-inch thick slices; cut them into wedges if they are very large. Keep them in a bowl of lemon water until needed. Film a large saute pan with olive oil. Saute the artichoke slices, stirring often, for about 5 minutes. Add a little of the lemon water and cook until the artichokes are almost completely tender. Set aside. Again, fill the pan with olive oil and saute the onions over moderate heat until tender and translucent, about 8 minutes. Add diced tomatoes, then return artichokes to the pan. Combine well. Season with salt and pepper. Now rise the fish. At this point, you have two options. You can saute the fish for 1 or 2 minutes, top with the artichoke mixture, cover the pan and braise over moderate heat, until the fish is just tender. Or, you can put the fish in the baking dish, top with the artichoke mixture, cover the dish and bake in a preheated, 400-degree oven, until the fish is tender, about 10 minutes. (Make sure you check the fish 2 or 3 minutes before it's supposed to be done.) Garnish with a generous sprinkle of parsley or mint. Alternative preparation: If you are feeling adventurous, omit the tomatoes. Instead, add the grated zest of 1 orange and 1 large lemon to the onions while cooking, plus a pinch of hot pepper flakes. Follow your preferred cooking method for the fish. Then, garnish with segments from 2 oranges (try blood oranges) and, finally, the chopped mint or parsley. Serve with roasted potatoes or rice.
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