Sea Bream with Artichokes and Caper Dressing

• 3 1/3 cups low-salt chicken broth
• 1 onion, sliced
• 3/4 cup dry white wine
• 2 tablespoons fresh lemon juice
• 3 fresh thyme sprigs
• 2 large garlic cloves, crushed
• 1 fresh rosemary sprig
• 4 whole artichokes
• 5 tablespoons olive oil
• 5 tablespoons balsamic vinegar
• 1 teaspoon grated lemon peel
• 2 tablespoons drained capers
• 2 pounds russet potatoes, peeled, cut into 1-inch cubes
• 3 tablespoons butter
• 3 tablespoons extra-virgin olive oil
• 4 5- to 6-ounce sea bream, striped bass, or whitefish fillets
• 3 tablespoons butter
• 3 tablespoons olive oil

1. Combine first 7 ingredients in heavy large saucepan.
2. Working with 1 artichoke at a time, cut off stems and remove all leaves.
3. Scrape out chokes, trim edges of hearts, and add to saucepan; sprinkle with salt and pepper.
4. Bring to boil over medium-high heat.
5. Cover pan and simmer until hearts are tender, about 35 minutes.
6. Using slotted spoon, transfer hearts to plate.
7. Cut hearts into 1/3-inch-thick slices.
8. (Can be made 1 day ahead.
9. Cover and chill.)
10. Whisk oil, vinegar, and lemon peel in small bowl to blend; whisk in capers.
11. Season dressing with salt and pepper.
12. Cook potatoes in large saucepan of boiling salted water until just tender, about 15 minutes.
13. Drain potatoes; return to same pan.
14. Add butter and oil; mash until smooth.
15. Season potatoes with salt and pepper.
16. (Can be made 2 hours ahead.
17. Let stand at room temperature.
18. Rewarm before serving.)
19. Sprinkle fish with salt and pepper.
20. Melt butter with oil in heavy large skillet over medium-high heat.
21. Add artichoke slices to skillet.
22. Saute until heated through, about 5 minutes.
23. Remove from heat.
24. Using slotted spoon, arrange artichokes in center of each of 4 plates; reserve skillet.
25. Spoon 3/4 of warm potatoes atop artichokes on each plate; tent with foil to keep warm.
26. Return reserved skillet with butter mixture to medium-high heat.
27. Add fish and saute until just opaque in center, about 4 minutes per side.
28. Arrange fish atop potatoes on each plate.
29. Spoon dressing over fish and serve.

lowsalt, onion, white wine, lemon juice, thyme, garlic, rosemary, artichokes, olive oil, balsamic vinegar, capers, russet potatoes, butter, extravirgin olive oil, butter, olive oil

Taken from www.epicurious.com/recipes/food/views/sea-bream-with-artichokes-and-caper-dressing-109490 (may not work)