Pesce al Sugo di Carciofi

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