Fish in Foil With Artichokes

• 2 lemons
• 4 large artichokes
• 2 tablespoons extra virgin olive oil
• 1/2 cup chopped scallions
• 1 tablespoons minced fresh ginger
• 1/2 dry white wine
• 4 fillets of sea bass, tilefish or salmon, about 6 ounces each
• Salt and freshly ground black pepper
• 2 tablespoons minced fresh dill

1. Squeeze the lemons into a bowl and add 2 cups of water.
2. Trim the artichokes down to the fleshy bottoms by slicing off the stem, pulling off all the leaves and cutting away the fuzzy choke.
3. Trim the artichoke bottoms.
4. Slice the bottoms vertically about 1/4 inch thick and place in the bowl of lemon water.
5. Heat the oil in a heavy saucepan.
6. Add the scallions and ginger and saute for a few minutes.
7. Drain the artichokes, add them along with the wine.
8. Cover and cook about 15 minutes, until the artichokes are tender.
9. reheat oven to 400 degrees.
10. Lightly oil four pieces of heavy duty foil large enough to hold the fish fillets.
11. Place a fillet on each piece of foil, skin side down if there is skin on the fish.
12. Scatter the artichoke and scallion mixture on top of each fillet, then season with salt and pepper.
13. Top with the dill.
14. Enclose the fish and vegetables in the foil, crimping it to seal.
15. Place the packages on a baking sheet.
16. Place in the oven and bake 15 to 20 minutes.
17. Serve in the packages.

lemons, artichokes, extra virgin olive oil, scallions, fresh ginger, white wine, bass, salt, fresh dill

Taken from cooking.nytimes.com/recipes/11680 (may not work)