Fish With Artichoke Sauce

Sprinkle fish fillets with kosher salt and refrigerate until needed.

Trim the artichokes of all leaves and pare them down to the hearts. Scoop out the choke with a sharp spoon and cut the hearts in 1/4-inch thick slices. Cut them into wedges if they are very large. Place water and lemon juice in a bowl, keep artichokes in lemon water until needed.

Film a large saute pan with olive oil. Saute the artichoke slices, stirring often, for about 5 minutes. Add a little of the lemon water and cook until the artichokes are almost completely tender. Set aside.

Again fill the pan with olive oil and saute the onions over moderate heat until tender and translucent, about 8 minutes. Add diced tomatoes, then return artichokes to the pan. Combine well. Season with salt and pepper.

Rinse the fish. Saute the fish for 1 or 2 minutes, top with the artichoke mixture, cover the pan and braise over moderate heat, until the fish is just tender.

Or, put the fish in a baking dish, top with the artichoke mixture, cover the dish and bake in a preheated , 400 degrees F oven, or until fish is tender, about 10 minutes.

Garnish with a generous sprinkle of parsley or mint.