Name: Pesce al Sugo di Carciofi (Fish with a Sauce of Artichokes)
Yield: Serves 4
Cuisine: Italian
Ingredients: Chopped fresh mint or flat-leaf parsley for garnish (optional); Juice of 1 lemon; Kosher salt to taste; About 8 tablespoons olive oil, or as needed; 4 large or 8 medium-sized artichokes; 4 fish fillets such as salmon or sea bass, about 6 ounces each; 1 cup peeled, seeded, and diced tomatoes; 2 onions, sliced; Salt and freshly ground black pepper to taste

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cucina Ebraica

By Joyce Goldstein

Published 1998

About

You would be surprised at how many different versions of this dish appear not only in the Italian Jewish cooking repertoire, but in Sephardic and Moroccan Jewish cooking as well. In the Moroccan version, ample garlic is used and the onions are seasoned with coriander, sweet paprika, and cayenne. In Greek and Turkish versions, the artichokes are made sweet and sour with lemon juice and a pinch of