-
1
Sprinkle the fish fillets on both sides with 2 tablespoons of sea salt.
-
2
Arrange the fish on a wire rack set over a pan to catch any juices.
-
3
Cover with foil and refrigerate overnight.
-
4
The next day, rinse the fish thoroughly.
-
5
Bring a large deep skillet of water to a simmer.
-
6
Add the fish and poach it gently over low heat until just cooked through, about 8 minutes.
-
7
Transfer the fish to a large platter and pat dry.
-
8
In a saucepan, combine the chickpeas with the bay leaves and garlic.
-
9
Add water to cover and bring to a simmer over moderate heat.
-
10
Cover and cook gently until the chickpeas are tender, 1 to 2 hours, adding more water if necessary.
-
11
Drain and discard the bay leaves and garlic.
-
12
Trim the stems from the artichokes and snap off the tough leaves.
-
13
Cut off the top third of each artichoke and rub the artichokes all over with the lemon.
-
14
In a large saucepan of boiling salted water, simmer the artichokes over moderate heat until the bottoms are tender when pierced with a knife, about 15 minutes.
-
15
Drain the artichokes and, when cool enough to handle, pull out the inner leaves.
-
16
Using a teaspoon, scrape out the hairy chokes.
-
17
Quarter the artichokes.
-
18
To serve, arrange the fish, eggs, vegetables and snails on platters and put the chickpeas and aioli in bowls.
