Monkfish or Other Fillets with Artichokes

• 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

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.
2. Cut all around the artichoke, removing all of the hard parts.
3. Open up the center and dig out the choke with a blunt-edged spoon.
4. Trim any remaining hard parts.
5. Whats 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).
6. Heat the oil in a large nonstick skillet over medium heat.
7. Lightly dredge the fish fillets in the flour, then put them in the skillet.
8. Brown quicklyno more than 2 minutes on each sideseasoning with salt and pepper.
9. Transfer to a plate and keep warm.
10. Add the garlic and the drained artichokes and cook, stirring occasionally, until softened, about 5 minutes.
11. Add the lemon juice, wine, and rosemary and cook for another 5 minutes.
12. 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).
13. Taste and adjust the seasoning, then serve with the pan juices.
14. Omit the flour.
15. Preheat the oven to 350F.
16. Spread half the oil in a ceramic casserole or baking dish and place the fish in it.
17. Toss the garlic and artichokes with the lemon juice and remaining oil and spoon around the fish.
18. Top with the rosemary and wine and bake, uncovered, until the fish is cooked through and the vegetables soft, 20 to 30 minutes.

artichokes, vinegar, extra virgin olive oil, monkfish, flour, salt, garlic, lemon juice, white wine, rosemary

Taken from www.epicurious.com/recipes/food/views/monkfish-or-other-fillets-with-artichokes-386182 (may not work)