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Serves 4
Prepare the Vegetables
Clean the baby artichokes by taking off the hard outer leaves. Quarter
the artichokes and place them in a bowl of water along with the lemon
juice. Set aside.
In a medium pot, heat 1 tsp. olive oil. Add the diced bacon and sauté
until slightly browned. Add the carrot and onion and continue sautéing
until the onion is transparent. Add the sliced garlic, artichoke (minus
the water and lemon juice), thyme, basil stems and deglaze the pan with
the wine. Reduce
by half and add the chicken stock and cook for 5 minutes or until the
artichokes are tender.
Prepare the Fish
Preheat the oven to 350°F. Season the fish with salt and pepper.
Heat 1 tsp. olive oil in a medium non-stick pan over high heat. Brown
fish on each side until it has a nice color. Put the fish on a try in
the oven for 5 minutes or until moist and tender.
Finish the Sauce
Blanch
the basil leaves in boiling water for 5 seconds. Strain and plunge them
immediately into ice water to stop the cooking process. Strain and set
aside.
Place the remaining olive oil in a blender with the basil and minced
garlic. Process until smooth. Add this puree to the hot artichoke barigoule
just before serving to retain the vibrant green color. Add salt and pepper
to taste.
To Serve
Divide the barigoule between 4 oversized pasta bowls, place roasted fish
in the center.
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