Grilled Sea Bass with Sliced Artichokes Stewed in Olive Oil

from Chez Panisse Cooking

via Anne Halsted and Wells Whitney

serves 6

24 small artichokes (4 pounds)

1/2 cup extra virgin olive oil

10 cloves garlic (1/3 cup), slivered

1 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 tablespoon fresh thyme leaves

juice of 1 lemon (2 1/2 tablespoons)

6 sea bass filets, 4 ounces each

salt and pepper

Pull away the tough outer leaves of each artichoke until the yellow-green heart is revealed. Slice off the pointed top at about halfway between the point and the base of the artichoke. Cut off the stem and pare off what is left of the dark green outer leaves surrounding the bottom. Submerge the prepared hearts in acidulated water to prevent them from turning brown. When all the chokes
have been pared to the heart, turn them choke side down, and slice them about 1/8-inch thick.

Warm the olive oil in a stainless steel pot, and add the sliced artichokes, garlic, salt, pepper, thyme, and lemon juice. Cover and cook the artichokes slowly, stirring often, for 20 minutes, or until tender.

Just before the artichokes are done, lightly brush the sea bass filets on both sides with olive oil, salt and pepper. Quickly grill them over a hot fire until they are just done. Transfer them to warm plates, and pile stewed artichokes over each filet.

We love the combination of the stewed, sliced artichokes with the fish!