Name: Roasted Snapper with Artichokes and Lemon
Yield: Makes 4 servings
Ingredients: 5 tablespoons fresh lemon juice (from about 2 lemons), reserving juiced lemons; 4 large artichokes with stems attached (10 to 12 oz each); 6 tablespoons extra-virgin olive oil; 4 (1/2-inch-thick) red snapper fillets with skin (6 oz each); 1 tablespoon chopped fresh tarragon

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Roasted Snapper with Artichokes and LemonROMULO YANES

Trimming the artichokes for this recipe takes a bit of skill but gets easier with each one. Once you have mastered the technique, you'll find this dish is actually quite simple.

Active time: 25 min Start to finish: 1 hr

Cooks' note:

Artichokes can be trimmed 1 day ahead and chilled in lemon water, covered.

Recipe notes

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