Monkfish or Other Fillets with Artichokes

Name: Monkfish or Other Fillets with Artichokes
Yield: makes 4 servings
Ingredients: 4 large artichokes; 1 tablespoon vinegar, any kind; 2 tablespoons extra virgin olive oil; 1 1/2 to 2 pounds fillets of monkfish, red snapper, striped bass, or other firm white fish (2 or 4 fillets); 2 tablespoons flour, plus more as needed; Salt and black pepper to taste; 2 garlic cloves, sliced; 3 tablespoons fresh lemon juice; 1/2 cup dry white wine; 3 fresh rosemary sprigs or 2 teaspoons dried

December 14, 2011

I had this dish in Genoa, which is near Albenga, a part of Liguria best known for its artichokes. All the work is in preparing the artichokes, and the results are fantastic. In true Ligurian fashion, you might begin this meal with Pasta with White Clam Sauce (page 99) or Pansotti (page 550).

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