Name: Grilled Sea Bass with Fresh Artichoke Salad
Yield: Serves 4
Cuisine: France
Ingredients: Coarse salt (kosher or sea) and freshly ground black pepper; Salt and freshly ground black pepper; 1 small clove garlic, minced; 1 anchovy fillet, drained and finely chopped, or 1 teaspoon anchovy paste (optional); ¼ cup extra-virgin olive oil; 2 tablespoons finely chopped fresh chives or scallion greens; 2 whole sea bass (each about 2 pounds), cleaned and trimmed of fins, heads and tails left on; 2 tablespoons extra-virgin olive oil, plus additional olive oil for brushing; 8 fresh basil leaves, thinly slivered; 16 baby artichokes (see Note); 1 large or 2 small ripe tomatoes, peeled and seeded (see box), then cut into ¼-inch dice; 2 tablespoons fresh lemon juice

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

My wife and I arrived in Nice in June, just in time for the first of the season’s artichauts violets. These purpletinged baby artichokes are so mild flavored and tender, you needn’t even bother to cook them. Rather, the tough outside leaves are pulled off and discarded (there’s no hairy choke to remove), then the artichokes are sliced paper-thin on a mandoline to be enjoyed raw. Their softly crunchy texture and delicate licorice flavor are a revelation.

Baby artichokes are us