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Fish Provencal with Marinated Artichokes

April 1, 2010 matkonation 2 Comments

Hungry for Change – Seasonal Spring Meal

I’ve just finished watching Food Inc. on a flight from Tel Aviv to Los Angeles, and I am inspired to change. I read Michael Pollan’s “The Omnivore’s Dilemma” and this movie was like seeing the book in action. For all those who are not familiar with the aforementioned- Food Inc. is a documentary movie released in 2009 which follows America’s food industry and its effect on the health (social and physical) of a nation and the health of the environment. Michael Pollan (who appeared in the movie) wrote “The Omnivore’s Dilemma” to help explain to the reader the origins of a meal. Both the movie and the book point out our heavy reliance on a very select crops (corn and soybeans) to produce industrialized food which denies the eater of a. the knowledge of what he/she is actually eating and b. the vitamins and minerals found in organic, locally grown food.

I’m not here to preach – I’m guilty of following the herd (or in this case the feed lot). I can’t afford or have the time to always buy organic, or to take advantage of the farmers markets relatively readily available to me. But something I am trying very hard to follow is Michael Pollan’s famous line from “In Defense of Food”- “Eat Food. Not Too Much. Mostly Plants”.

In light of these thoughts I’m posting a recipe for a seasonal/locally grown meal. I simply took a stroll in Tel Aviv’s Carmel Market (outdoor farmers market), saw what was in abundance and came up with this.  I used homemade marinated artichokes (3 days in advance) for this recipe, which store well and are pleasure to have around regardless of this specific recipe. Although fresh artichokes are plentifully available this season, if you want to make this dish in 30 minutes, you can use store bought marinated artichokes. The idea behind this meal is simple – use good quality seasonal ingredients seasoned well. Enjoy! Deanna

Fish Provencal with Marinated Artichokes

Ingredients for 6 servings:

For the marinated artichokes:

For the flavored oil:

2 cups olive oil

4 fresh thyme sprigs

3 garlic cloves, unpeeled and smashed

Zest from one lemon

½ teaspoon red pepper flakes

½ teaspoon coarse ground black pepper

For the artichokes:

Juice of 1 lemon

6 small artichokes

Salt and fresh ground pepper

1 carrot, peeled and chopped into large cubes

1 yellow onion, cut into wedges

1 cup dry white wine

4 tablespoons olive oil


  1. Make the flavored oil: in a medium saucepan over low heat, combine olive oil, thyme, garlic, lemon zest, red pepper flakes and ground black pepper. Cook for 2 minutes until just warm (make sure it does not bubble). Remove from heat and allow to cool.
  2. Clean the artichokes: Prepare a large bowl filled with cold water and lemon juice. Carefully pull off the outermost layer (the tough leaves) from the artichokes. Peel the stems, and trim the base, just about ⅛ inch. Half each artichoke and then quarter lengthwise. If the center fuzzy part is prickly then gently scoop it out. Once each artichoke is cleaned, place it in the bowl with lemon water to prevent from browning.
  3. Drain the artichokes and pat dry. In a large skillet, place the onion and carrots in one layer and the artichokes in one layer on top of them. Pour white wine into the skillet and drizzle in the olive oil. Cook over high heat until the mixture starts to boil, then reduce heat to low, cover and simmer for about 35 minutes, until the artichokes (leaves and bases) are soft. Remove from heat and let cool completely.
  4. Remove the artichokes from the skillet (discard remaining braising liquid and vegetables). Place artichokes into a large sterilized preserving jar and pout in the flavored oil. Seal the jar and set in a cool, dark place for 3 days. Once you have opened the jar, store in the fridge.

For the fish provencal:

6 about 5 oz. white fish filets (such Taliapia, Halibut, Cod, Red Snapper)

Kosher salt and fresh ground pepper

2 tomatoes, peeled and roughly chopped

1 lemon ,halved and finely sliced

6 marinated artichoke quarters

4 fresh garlic gloves, peeled and smashed

3 fresh thyme sprigs

¼ cup dry white wine

3 tablespoons olive oil


  1. Preheat oven to 375°F.
  2. Line a 10″x12″ baking dish with parchment paper. Generously season the fish with salt and pepper. Place the fish onto the parchment paper and surround the fish with the tomatoes, lemon slices, artichoke quarters, garlic cloves and thyme sprigs. Pour in the white wine and olive oil evenly over the entire dish.
  3. Bake for 20-30 minutes, until the fish is opaque. Serve immediately.

*Serve with fresh durum pasta or risotto.

2 comments to “Fish Provencal with Marinated Artichokes”

  1. Zack Hannam says:

    72. I’ve recently started a blog, the info you provide on this website has helped me tremendously. Thanks for all of your time & work.

  2. matkonation says:

    what song were you looking for?

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