Inspired by the dish I enjoyed in Genoa, at Osteria de Vico Palla. Italians rarely douse the artichokes with lemon, as we do in Greece.
Serves 4
1/2 cup olive oil
4 monkfish fillets (about 1 pound)
2 cups coarsely chopped fresh garlic, white plus most of the green part, or 1 tablespoon minced garlic cloves
1 1/2 cups white wine
1 1/2 cups fish stock
6 medium artichokes, peeled and halved (see how)
1/2 cups chopped fresh chervil or fresh flat-leaf parsley
Salt and freshly ground black pepper, or a good pinch Maraş pepper flakes
Olive oil and Garlic mashed Potatoes
5 medium starchy potatoes, peeled and quartered
Salt
1/4 cup extra virgin olive oil
2 fresh green garlic bulbs, coarsely chopped, white plus most of the green part, or 2 garlic cloves, minced
Freshly ground pepper to taste
In thick-bottomed sauté pan, heat the olive oil over medium-high heat and briefly sauté the monkfish, just until opaque. Add the garlic and sauté for 2 minutes more. Add the wine, bring to a boil and pour in the stock. Add the artichokes, half the chervil or parsley, pepper or pepper flakes, and bring to a boil. Place an inverted heatproof plate over the fish and artichokes to keep them submerged in the broth. If needed, add a little more stock or wine to barely cover the fish and artichokes. Reduce the heat to low and simmer for about 15 minutes, or until the artichokes are tender and the fish is fully cooked.
With a slotted spoon transfer the fish and artichokes to a platter. Add the rest of the chervil or parsley, reserving 1 tablespoon for serving, and increase the heat to high. Boil for a few minutes to reduce the sauce. Taste and adjust the seasoning.
Boil the potatoes in salted water until quite tender, about 15 minutes, and drain. Warm the olive oil in a deep skillet with the garlic, add the potatoes and mash with a wooden spoon, tossing to incorporate the olive oil and garlic. There is no need to mash the potatoes completely. Remove from the heat, add salt and pepper, taste and adjust the seasoning.
Divide the mashed potatoes among 4 plates. Add the monkfish and a few artichokes on top, then drizzle generously with the sauce.
Sprinkle with chervil or parsley and serve.
