Cooking fresh artichoke hearts in an aromatic liquid is a fabulous way to prepare them for further saute, use in salads, grain dishes, etc. The juice that results from cooking the artichokes is very flavorful, as well (it can be used as it is here, i.e. to serve as the poaching liquid for fish). Add in some tender new potatoes and some playfully shaped carrots and you’ve got a dish that is easy to prepare, full of flavor and healthier than most. The Dover sole retains its clean taste and, overall, the dish is rich, yet light.
Makes 4 servings
4 large artichokes, fresh
juice of 1/2 lemon
2 tablespoons extra virgin olive oil
1 small onion, julienne
1 large carrot, sliced (heart-shaped if you’re feeling creative)
3 ginger slices, coin-sized
3 garlic gloves, sliced
1 bay leaf
1 sprig thyme, whole
1/4 teaspoon saffron
5 peppercorns
1 cup dry white wine
low sodium chicken stock, as needed
Dover sole, cut into 8 fillets, boneless, skinless
12 fingerling potatoes, boiled or steamed
1/2 tablespoon parsley, finely chopped
1 tablespoon unsalted butter
Start by preparing the artichokes. Fill a medium-sized bowl with water and a little lemon juice to prevent the artichokes from browning. Using a serrated knife, trim the top two inches off of each artichoke. Using a sharp paring knife, pare off the outside leaves until you reach the lighter green and yellow leaves within. Trim off the very tip of the stem (trim off the outside skin from the stem, as well). Cut the artichokes into quarters (lengthwise) and trim out the small amount of choke from each one.
Place the trimmed artichoke hearts into the bowl of lemon water and stir well to coat. Place a cloth towel over the choke hearts in order to keep them submerged in the lemony water and prevent oxidation on the surface.
In a pot large enough to comfortably hold all of the artichokes, sweat the onion, carrots, garlic, ginger, saffron, bay leaf, peppercorn and thyme in the olive oil until the onions are translucent and the rest of the ingredients are fragrant. Add the white wine and bring to a boil. Reduce until almost evaporated and add the artichokes. Add just enough chicken stock to cover the artichokes and bring to a boil. Reduce to a simmer and cook until the artichokes are barely tender. Remove the thyme sprig, ginger slices and bay leaf from the artichokes and hold warm until ready to prepare.
To prepare the fish, fold the tail portion of each filet under, creating a uniform thickness for each fillet. Butter a large frying pan and add the fish filets, with the tails tucked under.
Add the liquid from the artichokes, just enough to cover the fish, and gently bring to the simmer. Place a lid over the pot and cook until the fish are just cooked through. Moisten the top of the fillets with the cooking liquid once during the cooking process.
To plate:
Place a few steamed fingerling potatoes in the center of each of four wide-rimmed soup bowls. Remove the fish from the cooking liquid and place 2 fillets over the potatoes in the center of each bowl. Add the artichokes to the poaching liquid, along with the butter and parsley, and bring to a boil. Spoon the liquid and artichokes over the fish and serve.
Source: Chef Bill Scepansky