Snapper with Baby Artichokes and Blistered Cherry Tomatoes

Prep baby artichokes by peeling leaves off until the remaining leaves are only one-third green. Trim 1/2-inch off the top of the artichoke. Trim end and peel off outer layer of stem.

Cut artichoke in half lengthwise and place in a bowl of cold water with the juice of one lemon. Repeat with remaining artichokes.

Preheat two large saute pans over medium high heat with two tablespoons of vegetable oil in each pan. Preheat a third large saute pan over medium heat with 1/4 cup olive oil.

Season fish fillets with salt and pepper on flesh side and just pepper on skin side. Rub a bit of olive oil and 1 tablespoon of fresh oregano onto each fillet on the flesh side.

Add the artichokes to the pan with the olive oil, seasoning artichokes with salt and pepper. Add fish to the other two saute pans skin side down. Cook fish for about 3 minutes per side until cooked through.

Saute artichokes for 5-10 minutes depending on their size, until a paring knife can easily pierce through the stem.

When artichokes are almost done, add the cherry tomatoes to the pan. Saute for another 2 minutes adding additional salt and pepper and extra olive oil if necessary. Squeeze juice of remaining lemon over artichokes and tomatoes.

To serve, plate one snapper fillet with a serving of artichokes and tomatoes. Drizzle plate with extra virgin olive oil.