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1
To prepare the artichokes, trim and cut them into wedges, about 1 1/2 inches wide; soak them in acidulated water (see Preparing Artichokes, page 213).
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2
To remove the monkfishs silver skinthe translucent membrane covering the outside of a filletpierce it with the tip of a sharp knife, run the blade under the skin, and peel it away in strips.
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3
Slice the fillets crosswise into chunks, 3 to 4 inches wide; season with 1/3 teaspoon of salt, and dredge them in the flour.
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4
Pour the 1/3 cup olive oil into the big saucepan, and set it over high heat.
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5
Shake excess flour off the fish pieces, and lay them in the hot oil.
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6
Cook for a minute or more, until crisp and opaque on the underside; turn the pieces, and brown them for a minute or so on the other side.
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7
Remove them to a bowl.
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8
Dump the onion into the pan and cook for a couple of minutes over medium-high heat, stirring and scraping the bits off the pan bottom.
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9
Drain the artichoke wedges, and scatter them in the pan.
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10
Season with another 1/3 teaspoon of salt and the peperoncino.
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11
Cook the onion and artichokes together for 6 or 7 minutes, stirring frequently, until everything is wilted, dry, and starting to color.
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12
Drop the tomato paste into a hot spot in the pan, toast it for a minute, then stir it in with the vegetables.
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13
Pour in the wine, turn the heat to high, and cook, stirring and deglazing the pan bottom, until the wine is reduced and syrupy.
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14
Scatter the capers in the pan, stir and cook them for 1/2 minute, then pour in 3 cups of hot water.
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15
Sprinkle in the remaining salt, stir well, and bring the sauce to a boil.
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16
Adjust the heat to maintain a steady bubbling, cover the saucepan, and cook the sauce for 8 minutes or so, until the artichokes are fairly tender.
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17
Nestle all the monkfish pieces in the sauce, and pour in any fish juices that accumulated in the bowl.
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18
Bring the sauce back to a boil, and continue cooking, covered, for 15 to 20 minutes, or until the artichokes and fish are both tender and easily pierced with a knife tip.
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19
Cook uncovered for a few minutes, if necessary, to thicken the sauce to a consistency you like.
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20
Taste and adjust the seasoning.
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21
Just before serving, sprinkle over it the parsley, and drizzle with extra-virgin olive oil.
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22
Serve right from the pot, or from a big warm bowl.
