IN HER BOOK on wild greens,
Serve warm or at room temperature, with plenty of crusty bread to dip in the marvelous lemony sauce.
Fill a large bowl with water and squeeze the juice of the 2 lemons into it (reserve the lemon quarters). Trim the stem of each artichoke to about 1 inch, then snap off the bottom three rows of leaves, rubbing the cut surfaces of the artichokes frequently with the squeezed lemon quarters as you work. Cut off the tips of the artichokes. Halve the artichokes and rub generously with the lemons. Using a knife or a grapefruit spoon, remove the choke from the center of each artichoke. Place the prepared artichokes in the lemon water.
In a large, deep skillet with a lid, heat
You should have about 1½ cups liquid in the skillet: if not, add a little more stock or water. Bring to a boil, add the fish and cook for 10 minutes, or until just cooked through. Taste and adjust the seasonings, adding more salt, pepper and/or lemon juice if needed. Add the artichokes to the skillet. Reserve
Add the cornstarch mixture, if using, to the skillet, stir, bring to a boil and cook for about 30 seconds to thicken the sauce.
Sprinkle with the reserved fennel fronds or dill and serve.
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