Grilled Sea Bass with Fresh Artichoke Salad

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

Loup de Mer Grille aux Artichauts

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

Ingredients

Europe
France
Dinner
Mediterranean
Gluten-free
June

Ingredients

Method