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1
Trim the artichokes: Cut off their pointy tops to within 1 or 1 1/2 inches of the base; remove all but about 1/2 inch of the stem.
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2
Cut all around the artichoke, removing all of the hard parts.
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3
Open up the center and dig out the choke with a blunt-edged spoon.
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4
Trim any remaining hard parts.
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5
Whats left is the artichoke bottom; cut it into 1/4-inch slices and put in water to cover; add the vinegar (this keeps the slices from becoming discolored).
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6
Heat the oil in a large nonstick skillet over medium heat.
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7
Lightly dredge the fish fillets in the flour, then put them in the skillet.
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8
Brown quicklyno more than 2 minutes on each sideseasoning with salt and pepper.
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9
Transfer to a plate and keep warm.
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10
Add the garlic and the drained artichokes and cook, stirring occasionally, until softened, about 5 minutes.
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11
Add the lemon juice, wine, and rosemary and cook for another 5 minutes.
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12
Return the fish to the skillet and cook without turning until it is cooked through, about 5 minutes more, perhaps a little longer with monkfish (most fillets are done when the point of a thin-bladed knife inserted into the thickest part meets little resistance; monkfish will still be resilient, but far less so than when it was raw).
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13
Taste and adjust the seasoning, then serve with the pan juices.
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14
Omit the flour.
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15
Preheat the oven to 350F.
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16
Spread half the oil in a ceramic casserole or baking dish and place the fish in it.
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17
Toss the garlic and artichokes with the lemon juice and remaining oil and spoon around the fish.
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18
Top with the rosemary and wine and bake, uncovered, until the fish is cooked through and the vegetables soft, 20 to 30 minutes.
