Monkfish or Other Fillets with Artichokes

Name: Monkfish or Other Fillets with Artichokes
Prep time: 40 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 tablespoon vinegar, any kind; 2 tablespoons extra virgin olive oil; 1½ to 2 pounds fillets of monkfish, red snapper, striped bass, or other firm white fish (2 or 4 fillets); 1½ to 2 pounds fillets of monkfish, red snapper, striped bass, or other firm white fish (2 or 4 fillets); 4 large artichokes; Salt and black pepper to taste; 2 garlic cloves, sliced; 3 tablespoons fresh lemon juice; ½ cup dry white wine; 1½ to 2 pounds fillets of monkfish, red snapper, striped bass, or other firm white fish (2 or 4 fillets); 1½ 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; 3 fresh rosemary sprigs or 2 teaspoons dried; 3 fresh rosemary sprigs or 2 teaspoons dried

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
40 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

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 or Pansotti.

Ingredients

Europe
Italy
Albenga
Genoa
Fish course
Pescatarian
Liguria
Mediterranean

Ingredients

Method