Tomato-Crusted Snapper with Artichokes and Olives

• 10 sun-dried tomato halves (not packed in oil)
• 1/2 lemon
• 3 large artichokes
• 2 tablespoons olive oil
• 1 tablespoon minced shallots
• 1/2 teaspoon minced garlic
• 1 small fennel bulbhalved, cored and thinly sliced
• 1/4 cup finely chopped onion
• 1/4 cup dry white wine
• 3/4 cup chicken stock or canned low-sodium broth
• 2 tablespoons unsalted butter
• 12 Calamata olives, pitted and coarsely chopped
• 1/2 tablespoon finely chopped basil
• 1/4 teaspoon finely chopped thyme
• Salt and freshly ground pepper
• Four 7-ounce red snapper fillets, with skin
• 1 tablespoon canola oil

1. Preheat the oven to 225.
2. Arrange the sun-dried tomatoes on a wire rack set on a baking sheet.
3. Bake in the oven for about 2 hours, or until the tomatoes completely dry; let cool.
4. Finely grind the tomatoes in a mortar or food processor.
5. Bring a small saucepan of water to a boil.
6. Squeeze the lemon juice into a bowl of water.
7. Working with 1 artichoke at a time, snap off the outer leaves and trim off all but 1/2 inch of the stem.
8. Using a sharp knife, cut off the yellow leaves at the top of the heart and trim the base and stem.
9. Using a spoon or a melon baller, scoop out the furry choke.
10. Cut the heart into 1-inch wedges and add to the lemon water.
11. Drain the artichokes and add them to the boiling water.
12. Cook, stirring occasionally, until tender, about 12 minutes; drain and transfer to a bowl.
13. Heat the olive oil in a deep medium skillet.
14. Add the shallots and garlic and cook over moderate heat just until golden.
15. Add the fennel and onion and cook, stirring, until tender, about 5 minutes.
16. Add the artichokes and cook until heated through.
17. Add the wine and cook until reduced by half, about 3 minutes.
18. Add the chicken stock and cook until reduced by two-thirds, about 5 minutes.
19. Swirl in the butter until melted, then stir in the olives, basil and thyme.
20. Season with salt and pepper and keep warm.
21. Preheat the oven to 350.
22. Season the fish with salt and pepper and sprinkle each fillet on the flesh side only with 1/2 teaspoon of the sun-dried tomato powder.
23. Heat the canola oil in a large nonstick skillet until shimmering.
24. Add the snapper, skin side down, and cook over high heat until browned and crisp, about 3 minutes.
25. Turn the fish and cook until lightly browned, about 2 more minutes.
26. Transfer the snapper to a rimmed baking sheet, skin side down, and bake for 12 to 14 minutes, or until opaque throughout.
27. Transfer the fish to 4 large plates, spoon the artichoke-olive sauce on top and serve.

tomato, lemon, artichokes, olive oil, shallots, garlic, fennel bulbhalved, onion, white wine, chicken stock, unsalted butter, olives, basil, thyme, salt, red snapper, canola oil

Taken from www.foodandwine.com/recipes/tomato-crusted-snapper-with-artichokes-and-olives (may not work)