I had this dish in Genoa, which is near Albenga, a part of Liguria best known for its artichokes. All the work is in preparing the artichokes, and the results are fantastic. In true Ligurian fashion, you might begin this meal with Pasta with White Clam Sauce (page 99) or Pansotti (page 550).

　　

Ingredients

makes 4 servings

　　4 large artichokes

　　1 tablespoon vinegar, any kind

　　2 tablespoons extra virgin olive oil

　　1 1/2 to 2 pounds fillets of monkfish, red snapper, striped bass, or other firm white fish (2 or 4 fillets)

　　2 tablespoons flour, plus more as needed

　　Salt and black pepper to taste

　　2 garlic cloves, sliced

　　3 tablespoons fresh lemon juice

　　1/2 cup dry white wine

　　3 fresh rosemary sprigs or 2 teaspoons dried

　　

Step 1

Trim the artichokes: Cut off their pointy tops to within 1 or 1 1/2 inches of the base; remove all but about 1/2 inch of the stem. Cut all around the artichoke, removing all of the hard parts. Open up the center and dig out the choke with a blunt-edged spoon. Trim any remaining hard parts. What’s left is the artichoke bottom; cut it into 1/4-inch slices and put in water to cover; add the vinegar (this keeps the slices from becoming discolored).

　　

Step 2

Heat the oil in a large nonstick skillet over medium heat. Lightly dredge the fish fillets in the flour, then put them in the skillet. Brown quickly—no more than 2 minutes on each side—seasoning with salt and pepper. Transfer to a plate and keep warm.

　　

Step 3

Add the garlic and the drained artichokes and cook, stirring occasionally, until softened, about 5 minutes. Add the lemon juice, wine, and rosemary and cook for another 5 minutes. Return the fish to the skillet and cook without turning until it is cooked through, about 5 minutes more, perhaps a little longer with monkfish (most fillets are done when the point of a thin-bladed knife inserted into the thickest part meets little resistance; monkfish will still be resilient, but far less so than when it was raw). Taste and adjust the seasoning, then serve with the pan juices.

　　

Baked Fish with Artichokes

Step 4

Omit the flour. Preheat the oven to 350°F. Spread half the oil in a ceramic casserole or baking dish and place the fish in it. Toss the garlic and artichokes with the lemon juice and remaining oil and spoon around the fish. Top with the rosemary and wine and bake, uncovered, until the fish is cooked through and the vegetables soft, 20 to 30 minutes.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.