INGREDIENTS

INSTRUCTIONS

Sprinkle fish fillets with kosher salt and refrigerate until needed.
Trim the artichokes of all leaves and pare them down to the hearts.
Scoop out the choke with a sharp spoon and cut the hearts in 1/4-inch
thick slices, cut them into wedges if they are very large. Keep them
in a bowl of lemon water until needed.  Film a large saute' pan with
olive oil. Saute' the artichoke slices,  stirring often, for about 5
minutes. Add a little of the lemon water  and cook until the artichokes
are almost completely tender. Set aside.  Again fill the pan with olive
oil and saute' the onions over moderate  heat until tender and
transluscent, about 8 minutes. Add diced  tomatoes, then return
artichokes to the pan. Combine well. Season  with salt and pepper. Now,
rinse the fish.  At this point, you have two options. You can saute'
the fish for 1 or  2 minutes, top with the artichoke mixture, cover the
pan and braise  over moderate heat, until the fish is just tender. -
Or, you can put  the fish in the baking dish, top with the artichoke
mixture, cover  the dish and bake in a preheated , 400*F oven, or until
fish is  tender, about 10 minutes. (Make sure you check the fish 2 or 3
minutes before it's supposed to be done) . Garnish with a generous
sprinkle of parsley or mint. Alternative preparation: If you are
feeling adventurous, omit the tomatoes. Instead, add the grated zest
of one orange and one lemon to the onions while cooking, plus a pinch
of hot pepper flakes. Follow your preferred cooking method for the
fish,. Then, garnish with segments from 2 oranges (try blood oranges)
and finally, the chopped mint or parsley.  Serve with mashed potatoes
or rice.  Posted to JEWISH-FOOD digest V97 #064 by alotzkar@direct.ca
(Al) on  Feb 28, 1997.

A Message from our Provider:

“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”